1 cup cooked elbow macaroni, cooled 1 hard boiled egg, chopped 2 tablespoons celery, chopped 2 tablespoons onion, chopped 3 tablespoons mayonnaise or salad dressing 1 teaspoon sugar 1 teaspoon vinegar 1/4 teaspoon salt 1/4 teaspoon prepared mustard Pepper to taste
Combine all ingredients.
Stir lightly.
Cover and chill several hours before serving.
Serve on crisp, fresh spinach or lettuce leaves.
Makes 2 servings.
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