Seafood Pasta Salad
1 (7-ounce) can back
fin crab meat, rinsed, drained
1 (7-ounce) can water-pack tuna, drained, flaked
1 pound shrimp, cooked, peeled
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons (or more) sweet pickle relish
8 ounces macaroni or shell pasta, cooked, drained
1/4 cup mayonnaise
Salt and pepper to taste
Dry mustard to taste
1 (10-ounce) package frozen green peas
Combine crabmeat, tuna and shrimp in bowl; mix well.
Stir in onion, green pepper, celery, pickle, relish and pasta.
Add mixture of mayonnaise, salt, pepper and dry mustard; mix gently with wooden
Rinse green peas under cold water until thawed. Stir into salad.
Spoon onto lettuce-lined salad plates. Garnish with sliced hard-cooked eggs,
parsley sprigs and orange sections.
Nutritional Analysis Per Serving:
Calories, 294; Protein, 27 grams; Carbohydrates, 30 grams; Total Fat, 7 grams
(22 percent of calories from fat); Cholesterol, 122 milligrams; Fiber, 3 grams;
Sodium, 386 milligrams. Exchanges: Bread 2; Lean Meat 2; Vegetables 1/2; Fat 1.