Macaroni-Shrimp Salad Recipe - Cooking Index
Macaroni-Shrimp Salad Recipe - Cooking Index
| 1 1/2 cups | 355ml | Uncooked elbow or spiral |
| Macaroni - (about 6 ounces) | ||
| 1 | Frozen green - (10 ounces) | |
| Peas | ||
| 1 cup | 146g / 5.1oz | Shredded cheddar cheese (4 ounces) |
| 3/4 cup | 177ml | Mayonnaise or salad dressing |
| 8 | Green onions - (with tops), sliced, (about 1/2 cup) | |
| 1/3 cup | 78ml | Sweet pickle relish |
| 1 | Celery - sliced (about 1/2 cup) | |
| 1 | Tiny shrimp - (4-1/2 ounces) | |
| Rinsed and drained | ||
| 1/2 | Iceberg lettuce - torn into | |
| Bite-size pieces - (about 3 cups) | ||
| 6 | Bacon - crisply cooked and | |
| Crumbled |
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.
Source:
Betty Crocker's Cookbook
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