I remember my mother making this when I was a child. It wouldn’t be the Fourth of July without Grandma’s Shrimp Salad, even today. —Delores Hill, Helena, Montana
Prep: 15 min. + chilling
- 2-1/3 cups uncooked small pasta shells
- 1/3 pound cooked salad shrimp
- 3 celery ribs, chopped
- 1 small onion, chopped
- 4 radishes, halved and sliced
- 4 hard-cooked eggs, chopped
- 1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs.
- In a small bowl, combine mayonnaise, mustard, salt and pepper.
- Drain pasta and rinse in cold water; add to shrimp mixture.
- Add dressing mixture; toss to coat.
- Cover and refrigerate for at least 2 hours.
Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2012
Source: www.parents.com – by Joy Howard
Declare July 4th a day of delights with this patriotic ideas for celebrating with friends and decorating your home.
Colorful layers of flavored gelatin and whipped cream give our light and tasty dessert its banner good looks.
For four servings, make one box each of red and blue gelatin according to the package directions. In tall, clear glasses, alternate layers of red gelatin and whipped topping (we used Cool Whip), as shown. Top with the blue gelatin. (For the fruity version on our cover, substitute raspberries and blueberries.) Finish with a slice of star fruit.