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Macaroni and Shrimp Salad | Print |  E-mail
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Macaroni-Shrimp Salad

Yield: 6


1 1/2 cup uncooked elbow or spiral macaroni, (about 6 ounces)
1 packet frozen green, (10 ounces) peas
1 cup shredded cheddar cheese (4 ounces)
3/4 cup mayonnaise or salad dressing
8 x 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 slc 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.


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