SHRIMP PINEAPPLE SALAD

1 1/2 lb. fresh or frozen shrimp, cooked
3 cups cooked elbow macaroni
1/2 cup drained, canned crushed pineapple
1/2 cup chopped celery
1 tsp. grated onion, if desired
1/2 tsp. salt
1/2 cup mayonnaise
1 Tbsp. lemon juice
Salad greens
2 avocados, peeled
Capers

Clean shrimp and reserve one whole shrimp for each salad to use as garnish. Cut each of the remaining shrimp in several pieces. Mix the diced shrimp and next 5 ingredients together in a large bowl. Combine mayonnaise and lemon juice; add to shrimp mixture. Toss lightly; cover and chill.

Just before serving arrange salad greens on salad plates; mound shrimp mixture on them. Cut avocados into wedges; garnish each salad with avocado wedges, a whole shrimp and a few capers. If desired, serve with more mayonnaise. Makes 6 to 8 servings.

TUNA FRUIT SALAD

2 large tart, red apples
1 cup pineapple chunks or grapefruit segments
1/2 cup French Dressing, see Index J
2 fully-ripe bananas
1 cucumber
1 can (7 oz.) tuna
Romaine or lettuce
Mayonnaise

Core unpared apples and cut in thin slices. Put into a bowl with pineapple; pour French dressing over the fruit. Peel and slice bananas; add to apple mixture. Score cucumber, lengthwise, with tines of a fork; slice thin. Drain tuna; flake. Add cucumbers and tuna to fruit mixture; toss gently with two forks until well coated with dressing. Serve on crisp romaine with mayonnaise. Makes 4 to 6 servings.

FRENCH DRESSING

Combine 3/4 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and 3/4 teaspoon paprika in a cruet or screw-top jar. Shake well before using. Makes 1 cup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York