Jackie's Summer Seafood Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Shrimp, cooked, 20 large Lump Blue Crab, 1 cup Celery, raw, 1 cup, diced Red Ripe Tomatoes, 1 cup cherry tomatoes *Mt. Olive No Sugar Added Sweet Relish, 6 tbsp Macaroni, whole-wheat, 2 cup elbow shaped Fat Free Cheddar Cheese, 12 tbsp Kraft Mayo Fat Free Mayonnaise Salad Dressing, 6 tbsp Cider Vinegar, 1 cup Granulated Sugar, .5 cup Fresh Chives, 3 tbsp chopped Parsley, 3 tbsp Peas, frozen, 1 package (10 oz) Pepper, black, 1 tbsp Seafood Seasoning, 1 tbsp
This recipe makes about six hearty 2 cup servings.
Prepare macaroni (or wheat pasta of choice) according to package. Place cooked pasta in a bowl to cool while you prepare the base salad.
In a large bowl, combine shrimp, crab, frozen peas (partly thawed), celery, tomoatoes, cheese, relish, chives and parsley.
In a seperate container with a lid place mayo, vinegar, pepper and seafood seasoning. Shake to combine into a vinegrette.
Add cooled pasta to the base salad and top with vinegrette. Toss and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user JGAINES2.
Prepare macaroni (or wheat pasta of choice) according to package. Place cooked pasta in a bowl to cool while you prepare the base salad.
In a large bowl, combine shrimp, crab, frozen peas (partly thawed), celery, tomoatoes, cheese, relish, chives and parsley.
In a seperate container with a lid place mayo, vinegar, pepper and seafood seasoning. Shake to combine into a vinegrette.
Add cooled pasta to the base salad and top with vinegrette. Toss and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user JGAINES2.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 1.6 g
- Cholesterol: 64.9 mg
- Sodium: 438.3 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 4.6 g
- Protein: 15.0 g
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