Italian recipes

Macaroni-Shrimp Salad

Course : Italian
Source: Betty Crocker's Cookbook
Serves: 6

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Ingredients:

1 1/2 cups uncooked elbow or spiral macaroni -- (about 6 ounces)

1 package frozen green peas -- (10 ounces)

1 cup shredded cheddar cheese (4 ounces)

3/4 cup mayonnaise or salad dressing

8 medium green onions -- (with tops), sliced, (about 1/2 cup)

1/3 cup sweet pickle relish

1 stalk celery -- sliced (about 1/2 cup)

1 can tiny shrimp -- (4-1/2 ounces) rinsed and drained

1/2 head iceberg lettuce -- torn into bite-size pieces -- (about 3 cups)

6 slices bacon -- crisply cooked and crumbled

1 1/2 cups uncooked elbow or spiral macaroni -- (about 6 ounces)

1 package frozen green peas -- (10 ounces)

1 cup shredded cheddar cheese (4 ounces)

3/4 cup mayonnaise or salad dressing

8 medium green onions -- (with tops), sliced, (about 1/2 cup)

1/3 cup sweet pickle relish

1 stalk celery -- sliced (about 1/2 cup)

1 can tiny shrimp -- (4-1/2 ounces) rinsed and drained

1/2 head iceberg lettuce -- torn into bite-size pieces -- (about 3 cups)

6 slices bacon -- crisply cooked and crumbled

Preparation / Directions:

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.

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