Summer Supper Salad Recipe

Name: Summer Supper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 lb. shrimp, peeled; 1 bag seashell macaroni; 1 can petit pois peas; 8 eggs; 1 1/2 to 2 c. mayonnaise; 1/2 c. chopped stuffed olives; 1/2 c. chopped dill pickle; 1 c. chopped celery; 1/4 c. chopped onion; salt to taste

Servings: persons

3 lb. shrimp, peeled
1 bag seashell macaroni
1 can petit pois peas
8 eggs
1 1/2 to 2 c. mayonnaise
1/2 c. chopped stuffed olives
1/2 c. chopped dill pickle
1 c. chopped celery
1/4 c. chopped onion
salt to taste

1
Boil macaroni according to package instructions.
2
Set aside to cool after draining.
3
Boil eggs, peel and cool; then chop all but 1 egg.
4
Boil shrimp in salted water until done, then drain and cool.
5
When all are cooled, mix with olives, celery, pickles and onions.
6
Add mayonnaise, then drained peas and toss lightly. Smooth top of salad and garnish with slices of 8th egg, extra olives and pickles.
7
Chill thoroughly until ready to serve.
8
Serve with crackers, sliced tomatoes and lettuce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lb. shrimp, peeled, 1 bag seashell macaroni, 1 can petit pois peas, 8 eggs, and more.

Yes, Summer Supper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Supper Salad

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