| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Prepared whipped cream or commercial whipped topping |
| 1/2 | c | Mayonnaise |
| 1 1/2 | c | Cooked shell macaroni |
| 2 | Hard-cooked eggs; cooled | |
| 3/4 | c | Chopped celery |
| 1/3 | c | Sliced green olives |
| 1 | c | Red grapes; halved |
| 2 | c | Cooked cubed chicken |
| Salt and pepper to taste | ||
| Leaf lettuce to line serving plates | ||
| 1/2 | c | Slivered almonds to garnish |
INSTRUCTIONS
Notes: Holiday Inn Convention Center, Eau Claire, WI. Milwaukee Journal Sentinel. In large bowl, combine whipped cream or topping and mayonnaise. Mix until well blended. Fold in macaroni, eggs, celery, olives, grapes and chicken. Add salt and pepper. Chill 24 hours. Taste and adjust seasonings if desired. When ready to serve, line six plates with leaf lettuce. Arrange salad over lettuce, then garnish with almonds. Makes 6 servings, 1 cup each. Keryl J. Saunders, food and beverage director, sent the recipe Saunders said the recipe comes from Sharen Warden, executive chef. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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