Recipe by TerryWilson
"Light and lemony, this recipe breaks the monotony of standard macaroni salad."
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mayonnaise, or more to taste
celery, finely chopped
green onions, thinly sliced
red bell pepper, diced
fresh lemon juice
chopped fresh parsley
salt and ground black pepper to taste
hard-boiled eggs, peeled and sliced
frozen cooked small shrimp, thawed, or more to taste
fresh parsley, or as desired
You have to be careful monkeying around with measurements when you bake - you don't want to goof up the chemistry of the ingredients and risk a failure. You have much more leeway with cooking, but you still have to be careful. When in doubt about an ingredient, always start with a lesser amount - you can always add more if you like, but it would be difficult if not impossible to correct if there was too much of something. In this case, it was the parsley and lemon juice I started out stingy on and I am SO glad I did. I only used half the amount called for and I was completely happy leaving it at that. I don't think I would have been pleased at all with twice as much as I used! I didn't add the eggs because I was serving this with egg salad and I think I prefer this without the eggs anyway. The parsley was not enough herb to carry the "herbed" in the title, but a good amount of dill fixed that right up. We ultimately enjoyed this, but it took a fair amount of tweaking to get there.
I didn't like this as much as I thought I would. To me, the lemon juice was overpowering and made the salad too sour. Disappointed.
I did not use eggs...added grape tomatoes cut in 1/2 and fresh basil, tarragon and cilentro...had mayo with lime,,,bow tie pasta...great flavor
I did not have time to let it chill 8 hours and it was still wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Macaroni Salad with Shrimp
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 160
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