macaroni salad #2
- Categories
- Salad
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pack | Small elbow macaroni |
| 1⅜ cup | Black olives; sliced |
| 1 cup | Shrimp; boiled & diced |
| 1 cup | Crabmeat; cooked |
| ¼ cup | Celery; diced |
| ¼ cup | Green onions; chopped |
| 1 can | Sliced mushrooms |
| ½ | Avacado; diced |
| 3 | Hard boiled eggs; chopped coarsely |
| ½ cup | Parmesan cheese; grated |
| 1 can | Artichoke hearts; diced coarsely |
| 1 | Bottle (small) Italian dressing |
Cook macaroni according to package directions; drain and chill. After chilling, mix well with salad dressing. Except for the eggs, avocado and cheese, begin mixing ingredients one at a time. Just before serving add the avocado, eggs and cheese; mix again. Thls recipe may be varied by substituting crawfish, lobster, ham or roast for the shrimp or crabmeat.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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