Seashell Salad - cooking recipe

Ingredients

1 (7 oz.) pkg. Red Cross baby shells
2 c. American cheese, diced
3 hard-cooked eggs, chopped
1 c. celery, thinly sliced
1/2 c. green pepper, diced
1/4 c. sweet pickles, chopped
2 Tbsp. pimiento, chopped
1 Tbsp. onion, finely chopped
3/4 c. salad dressing
1/4 c. sweet pickle juice

Preparation

Cook baby shells as directed, drain and rinse in cold water. Combine with cheese, eggs and vegetables.
Blend salad dressing and pickle juice; toss with shells and vegetable mixture.