What a glorious Son (yes, I meant Son, not sun :)) filled day here in California. After the awesome Easter services yesterday, I realiazed that I need to give our great God more and more of my praise and adoration.
This recipe is taken off Mixin-Bowl web site and is really good. I added a little (about 1/4 cup) purple onion for a little extra bite, plus about 1/2 teas garlic powder and 1 teas dried dill to the dressing. Added a little more flavor to the salad.
A great summer salad, appetizer or luncheon meal
Servings: 4
Prep time: 20 minutes
Total time: 20
Ingredients:
2 C cooked elbow or shell macaroni
1 C cooked salad shrimp
1/2 C diced celery
1 8 oz. can water chestnuts, diced
1 8 oz. can crushed pineapple, well drained
1/2 C pecan or walnut pieces
Dressing:
1/2 C Mayonnaise
1 tsp sugar
1-1/2 T lemon juice
Salt and pepper to taste
Directions:
Combine all ingredients for salad. Make dressing, mix well and pour over salad, mixing well. Serve on bed of lettuce and top with grated cheese (optional).
Chocolate Castles 