 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
With chicken, ham and tiny shrimp, this recipe makes a hearty warm-weather salad. The dill adds a nice twist. It's great to serve for a luncheon. -Mary Selner, Green Bay, Wisconsin Ingredients:
2 cups cubed cooked chicken |
2 cups cubed fully cooked ham |
2 cups cooked salad shrimp |
1 package (7 ounces) pasta shells, cooked and drained |
1 celery rib, sliced |
1/4 cup diced green pepper |
1/4 cup diced sweet red pepper |
1/4 cup diced onion |
1 teaspoon salt |
1/2 teaspoon pepper |
dressing: |
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons vinegar |
1/2 teaspoon sugar |
2 teaspoons minced fresh dill or 1 teaspoon dill weed |
Directions:
1. In a large bowl, toss the chicken, ham, shrimp, macaroni, celery, peppers, onion, salt and pepper. In a small bowl, combine all dressing ingredients; mix well. Pour over salad and toss. Cover and chill for 3-4 hours. Yield: 10-12 servings.
|
|