Description:

Salad

Source:

Sandra Phipps

Serves/Makes:flexible

Ingredients

• 1 scallion or 2 onions finely chopped or to taste
• 1 small green pepper chopped
• 2 stalks celery, chopped
• 16 oz (448 grm). Penne Pasta, cooked, rinsed under cool water and drained
• 1 lb (.5 kg). Shrimp, small to medium, steamed
• 1 lb (.5 kg). Imitation crab meat-broken up into small pieces
• 1/2 can Sliced black olives (optional)
• Tarragon, use sparingly
• Dill weed, light to moderate amount or to taste
• 1 tsp (5 ml). Salt
• Fresh ground pepper
• 1 tbsp (15 ml) Dijon mustard, a little to coat and blend with chopped vegetables and spices
• Mayonnaise or salad dressing

Preparation

• In a large bowl mix vegetables and seafood together.
• Mix in salt, pepper, tarragon and dill weed.
• Add mustard; blend well.
• Add seafood; mix well.
• Mix in cooled pasta.
• Add olives.
• Blend in mayonnaise. Salad should have a light creamy appearance.
• Cover and chill several hours. If necessary, add a little more mayonnaise to restore creamy appearance as pasta will absorb the mayonnaise.

Comments

I came up with this recipe to add a twist to an existing salad that, to me, always seems to have the same taste no matter where I find it. In North Carolina, these type salads are usually served as either pasta or seafood, but not both (understandable given incurred costs). I hope you enjoy this recipe as much as my family has. My recipe can be adapted for low calorie/low fat diets. For the sodium conscious, it is best to leave the olives out.