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| RECIPE FOR MACARONI-SHRIMP SALAD |
Title: Macaroni-Shrimp Salad
Category: American Microwave
Serves: 6
Ingredients:
| 1.50 | c | Uncooked elbow or spiral | | | Macaroni (about 6 ounces) | | 1.00 | pk | (10 ounces) frozen green | | | Peas | | 1.00 | c | Shredded cheddar cheese | | | (4 ounces) | | 0.75 | c | Mayonnaise or salad dressing | | 8.00 | | Green onions (with tops), | | | sliced (about 1/2 cup) | | 0.33 | c | Sweet pickle relish | | 1.00 | | Stalk celery, sliced | | | (about 1/2 cup) | | 1.00 | cn | (4-1/2 ounces) tiny shrimp, | | | Rinsed and drained | | 0.50 | | Head iceberg lettuce, torn | | | into Bite-size pieces | | | (about 3 cups) | | 6.00 | sl | Bacon, crisply cooked and | | | Crumbled |
Instructions:
Cook macaroni as directed on package.
Rinse in cold water and drain.
Rinse frozen peas with cold water to separate; drain.
Mix macaroni, peas and remaining ingredients except lettuce and bacon.
Cover and refrigerate about 4 hours or until chilled.
Just before serving, mix macaroni mixture, lettuce and bacon.
6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 480 CALORIES PER SERVING.
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