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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Perfect for a ladies luncheon, or a light meal for a hot summer evening, this recipe of mine is always a hit. Ingredients:
1 lb frozen cooked shrimp, defrosted |
10 ounces small shell pasta, cooked and rinsed in cold water |
1 cup frozen tiny peas |
13 ounces canned artichoke bottoms in water, drained and cut up |
5 green onions, sliced and include some green |
1 (11 ounce) can pickled beets, rinsed in cold water and sliced in strips |
3 celery ribs, thin slice |
1 carrot, grated |
4 eggs, hard boiled and cut in wedges for garnish |
1 cup mayonnaise |
1 teaspoon worcestershire sauce |
3 tablespoons chili sauce |
2 teaspoons horseradish |
3 tablespoons capers |
1/2 teaspoon cracked pepper |
Directions:
1. Mix the first eight ingredients together in a large bowl.
2. In a small bowl, blend the wet ingredients for the dressing, along with the pepper.
3. Mix into the salad and chill until ice cold, about two hours or more.
4. Serve on chilled plates with a bed of lettuce, and egg wedges on the top.
5. Some crusty rolls, and you're set!
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