Title: Macaroni-Shrimp Salad
Categories: Seafood American Pasta Microwave
Yield: 6 Servings
| 1 1/2 | c | Uncooked elbow or spiral Macaroni (about 6 ounces) |
| 1 | pk | (10 ounces) frozen green Peas |
| 1 | c | Shredded cheddar cheese (4 ounces) |
| 3/4 | c | Mayonnaise or salad dressing |
| 8 | | Green onions (with tops), sliced (about 1/2 cup) |
| 1/3 | c | Sweet pickle relish |
| 1 | | Stalk celery, sliced (about 1/2 cup) |
| 1 | cn | (4-1/2 ounces) tiny shrimp, Rinsed and drained |
| 1/2 | | Head iceberg lettuce, torn into Bite-size pieces (about 3 cu |
| 6 | sl | 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.