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
2 avocados, peeled
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 can (7 oz.) tuna
Romaine or lettuce
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.
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