Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
Fill each shell with salad mixture.
Sprinkle with Old Bay Seasoning as a garnish if you wish.
Cook and drain macaroni.
Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing.
Makes 4 to 6 servings.
se.
To make the seafood salad, place the lobster, shrimp, and
Mix all ingredients.
Cover and chill at least 2 hours.
Serve alone or on toasted English muffins.
May add cooked macaroni and extra mayonnaise for Macaroni Seafood Salad.
Mix ingredients together.
Place in mold (or bowl). Refrigerate overnight.
Cut or shred seafood.
Mix with celery, mayonnaise, eggs, onion, juice and mustard.
Heat oven to 350 degrees.
Whisk eggs and water in shallow dish until blended.
Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
Repeat to make a total of 24 crusts.
Bake 25 minutes. Cool.
Fill cracker cups with chilled seafood salad , or other favorite salad.
*Seafood Salad is available at most supermarket deli counters.
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
Place the bag of salad mix into a large salad bowl.
Layer the remaining ingredients over the salad mix in the order they are listed above.
Serve with recipe #15220.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Add the peas during the last 1 min of cooking. Drain. Refresh under cold running water, then transfer to a large bowl.
Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel and cut in half, lengthwise.
Add the tuna, tomato, olives, salad mix, feta, egg and dressing to the pasta mixture in bowl. Toss gently to combine. Season. Serve.
Brown hamburger and drain. Add taco seasoning, cheese, and Ro-tel tomatoes. Stir together in skillet over low heat until cheese is melted, keep warm. In large bowl mix the salad mix, tomatoes, and Doritoes. When ready to serve, mix everything together and serve immediately to keep chips from getting soggy.
Mix mayo and salad mix.
Mix all ingredients, except lettuce. Add lettuce before serving.
Marinate filets for about 30 minutes before grilling. Saute sliced onion and mushroom caps (sliced into strips) in olive oil until tender. Dress spring salad mix (lightly) with balsamic dressing and place on dinner plates. Add slices of Brie and sun-dried tomatoes. Grill filet until done to your taste. Place filet on salad bed and top with mushrooms and onions.
Cut up tomatoes and green onions.
Then mix all of the salad ingredients together.
Combine broccoli, carrots, red pepper, radishes and celery with salad dressing. Toss. Cover with plastic wrap and refrigerate for at least 15 minutes. Toss with salad mix before serving.
Boil potatoes in jacket.
Peel and cube (small) while still very warm.
Mix onion salad mix with salad oil, vinegar and water. Pour over warm potatoes.
Add salt, pepper and celery seed.
Mix.
0 minutes.
Spread herb salad mix into a serving bowl or
Combine 1/4 cup Wish-Bone(R) Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
Put salad mix in bowl, then add eggs, onions and peas. Combine mayonnaise and sugar; spread over top, sealing edges. Sprinkle with cheese.
Toss just before serving.