Give a humdrum side salad a Scandinavian touch by adding some freshly chopped dill and tiny shrimp. —Kallee Krong-McCreery, Escondido, California
Total Time
Prep/Total Time: 20 min.
Makes
9 servings
Ingredients
2 cups uncooked elbow macaroni
1 cup mayonnaise
2 teaspoons sugar
2 teaspoons snipped fresh dill
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup peeled and deveined cooked shrimp (100-150 per pound)
4 hard-boiled large eggs, sliced
1 small cucumber, chopped
1 small red onion,
thinly sliced
Directions
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.
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