(by Shirley McNevich)
1/4 cup Caesar dressing (creamy--more if necessary)
1/4 cup mayo--more if necessary
1 clove garlic (minced)
8oz. of romaine lettuce (washed and torn into bite sized pieces)
2 cups raw pasta shells
1 large tomato (chopped)
Italian seasoned croutons
2 hard boiled eggs (chopped)
1/2 lb. small shrimp (cleaned--cut into smaller pieces if you wish)
Parmesan cheese
optional--fresh ground black pepper
Cook pasta shells according to package directions, then drain but do NOT rinse. Place cooked pasta shells in a glass bowl and refrigerate until cool. In a small bowl add Cesar dressing, mayo and minced garlic--stir to mix. In a large salad mixing bowl add shredded lettuce, cooled pasta shells and mayo mixture--toss to coat. Add chopped tomatoes, chopped eggs and shrimp--toss to coat. Sprinkle Parmesan cheese and croutons all over the top before serving. Optional--once salad has been divided into small salad bowls, top with fresh ground black pepper.
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