Macaroni salad #2

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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