Seafood  Macaroni  Salad

 

 

 

 

INGREDIENTS:

3 cups uncooked elbow macaroni

6 ounces peeled and deveined cooked shrimp, rinsed and drained

1 can (6 ounces) crabmeat, drained and flaked

2 cups sliced celery

1/2 small onion, finely chopped

3 to 4 hard-cooked eggs, coarsely chopped

1 cup mayonnaise

3 tablespoons sweet pickle relish or finely chopped sweet pickles

1 tablespoon prepared mustard

1 tablespoon vinegar

1 teaspoon paprika

salt and pepper to taste

 



DIRECTIONS:
 

Cook macaroni in boiling salted water until tender; drain and cool.

 

In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside.

 

In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika.

Add to macaroni mixture; toss lightly.

 

Season with salt and pepper.

 

Cover and chill.


 

Serves 8

 

 

 

 

 

Garden  Tuna  Macaroni  Salad

 

 

 

 

INGREDIENTS:

2 cups uncooked elbow macaroni

1 can (6 ounces) light water-packed tuna, drained and flaked

2/3 cup chopped sweet yellow pepper  

2/3 cup chopped celery

1/2 cup shredded carrot

1/4 cup diced radishes

2 green onions, chopped

2 tablespoons minced fresh parsley

3/4 cup mayonnaise

1/2 cup ranch salad dressing

1/4 cup grated Parmesan cheese

2 teaspoons coarsely ground pepper

 



DIRECTIONS:
 

Cook macaroni according to package directions.

 

In a large bowl, combine the tuna, vegetables and parsley.

 

Drain macaroni and rinse in cold water; add to tuna mixture.

 

In a small bowl, combine the mayonnaise, ranch dressing, Parmesan cheese and pepper.

Pour over salad and toss to coat.

 

Serve immediately or refrigerate.

 

 

Serves 6

 

 

 

 

 

Oriental  Spinach  Salad

 

 

 

 

INGREDIENTS:
 

SALAD

 

2 quarts fresh spinach leaves, torn

1 can (14 ounces) bean sprouts, drained

1 can (8 ounces) sliced water chestnuts, drained 

4 hard-cooked eggs, peeled and diced

6 bacon strips, cooked and crumbled

1 small onion, thinly sliced

 

DRESSING

 

1/2 cup packed brown sugar

1/2 cup vegetable oil

1/3 cup cider vinegar 

1/3 cup ketchup

1 tablespoon Worcestershire sauce


 


DIRECTIONS:
 

In a bottle or jar, combine all dressing ingredients.

Shake well to mix.

Set aside.

 

In a large salad bowl, toss all salad ingredients.

 

Just before serving, drizzle salad dressing over salad and toss.

 

 

Serves 8

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond