n a large bowl until macaroni salad is well combined.
Set
Cook macaroni according to package directions, drain and rinse with cold water until cool.
Mix all ingredients.
Chill for 4 hours.
Note: Add more mayonnaise if needed to coat ingredients evenly.
Boil Creamettes until tender, about 10 minutes.
Drain well. Add shrimp, eggs, celery and onions; blend thoroughly.
Add salt, pepper and celery seed.
Mix in mayonnaise and dash of mustard. Sprinkle with paprika and chill before serving.
Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
Grilled shrimp are very nice.
ater while you make the salad.
Bring a large pot
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions.
Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.
easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
the salad. A creamy
Cut up shrimp; toss with macaroni, cheese, celery, green pepper and onion.
Blend remaining ingredients; toss with shrimp mixture.
Cover.
Chill.
Before serving, stir salad.
If desired, serve in lettuce lined bowl and top with green pepper rings. Makes 4 to 6 servings.
n colander.
Flatten lemongrass with cleaver and mince white part
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.
Cut up shrimp.
Toss with macaroni, cheese, celery, green pepper and onion.
Blend remaining ingredients.
Toss with shrimp mixture.
Cover and chill.
Before serving, stir salad.
Good for hot summer days!
Serves 4 to 6.
o a boil. Cook elbow macaroni in the boiling water, stirring
Cut up shrimp.
Toss shrimp,cheese, onion, celery and onion with the macaroni.
Blend remaining ingredients and toss with shrimp mixture.
Chill before serving.
Chop crabmeat and shrimp.
Toss with macaroni, cheese, celery, green pepper and onions.
Blend remaining ingredients and toss with shrimp mixture.
Cover and chill.
Before serving, stir salad.
If desired, serve in lettuce-lined bowl and top with green pepper rings.
Makes 4 to 6 servings.
Toss the avocado with 1 tbsp of the lime juice. Toss with melon slices and arugula and divide among 8 glasses or salad plates.
Heat oil in a medium skillet on medium heat. Cook chili pepper and lemongrass for 1 min. Add shrimp and cook for 30 seconds. Add remaining lime juice and peel and toss to coat.
Spoon shrimp over salad with pan juices. Garnish with a grinding of black pepper and serve immediately.
ucumber Cashew Salad.
Mix salad ingredients together, toss with dressing and