Serves: 12
Total Calories: 212

8 ounces macaroni cooked, drained and cooled
1/3 cup dill pickle finely chopped
1/4 cup celery chopped
1/4 cup green onion chopped, including some green
1/4 cup green bell pepper chopped
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons milk
1/2 teaspoon garlic salt
10 drops hot pepper sauce
1 to 2 (4 1/4-ounce) can shrimp rinsed and drained
lettuce leaves

At least 2 hours or up to 24 hours before serving:

In a large bowl, combine macaroni, pickle, celery, green onions and green pepper set aside.

In a small bowl, stir mayonnaise, lemon juice, milk, garlic salt and hot pepper sauce until blended. Stir into macaroni mixture until macaroni is coated. Gently stir in shrimp. Transfer to a serving bowl. Cover and refrigerate at least 1 hour or up to 24 hours.

To serve, spoon salad into a lettuce-lined bowl and garnish with Radish Fans and celery leaves if desired.

Nutritional Facts:

Serves: 12
Total Calories: 212
Calories from Fat: 134

More Recipes from the Make And Take Cookbook Cookbook:
Avocado Dressing
Bean-Tuna Salad
Cucumber And Salmon Mousse
Gingered Winter Salad
Marinated Carrots
Molded Tomato Salad
Santa Fe Salad
Shrimp Macaroni Salad
Yogurt Ambrosia