Macaroni salad #2
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .