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Shrimp Macaroni Salad
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1 package (16 ounces) elbow macaroni
1 to 1-1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
DRESSING:
1-3/4 cups mayonnaise
3/4 cup French salad dressing
2 tablespoons sugar
2 tablespoons white wine vinegar
1-1/2 to 2-1/2 teaspoons paprika
1 to 2 teaspoons salt
1 to 2 teaspoons garlic powder
1 to 2 teaspoons pepper
Cook macaroni according to package directions; drain and rinse in cold water. In a
large bowl, combine the macaroni, shrimp, peas, celery and onion. In another
bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and
refrigerate for at least 8 hours before serving.
Yield: 16 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |