 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
|
It's tradition for my family to have this salad on New Year's Day. I like to serve it with mugs of hot tomato soup and warm French bread. Ingredients:
12 cups cooked elbow macaroni |
6 cups cubed cooked turkey |
2 cups cooked deveined salad shrimp |
1 cup thinly sliced celery |
1/2 cup thinly sliced green onions |
1 can (20 ounces) pineapple chunks, drained |
1 can (15 ounces) sliced peaches, drained and diced |
1 can (14 ounces) sweetened condensed milk |
1/2 cup lemon juice |
1/2 cup vegetable oil |
1/4 cup dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon lemon-pepper seasoning |
hard-cooked eggs, sliced, optional |
orange slices, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine milk, lemon juice, oil, mustard, salt and lemon-pepper in a small bowl; mix well. Pour over salad; toss to coat. Cover and chill for at least 2 hours. Garnish with eggs and oranges if desired. Yield: 20-22 servings.
|
|