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Ingredientes
- 1/2 c. mayonnaise or possibly salad dressing
- 1/4 c. peanut oil or possibly extra virgin olive oil
- 3 tbsp. lemon juice
- 1 to 2 teaspoon curry pwdr
- 1 lg. clove, garlic, chopped
- 1/2 teaspoon salt
- 1 (6 ounce.) pkg. frzn, peeled, cooked shrimp, thawed
- 4 c. cooked corkscrew macaroni
- 2 (7 ounce.) cans tuna (water pack), liquid removed and broken into chunks
- 1/2 c. minced celery
- 1/2 c. minced parsley
- 1/2 c. sliced pitted ripe olives
- Lettuce leaves
- Sliced pitted ripe olives (optional)
- Parsley sprigs (optional)
Direcciones
- In a large bowl, stir together mayonnaise, oil, lemon juice, curry pwdr, garlic, and salt. Remove and refrigeratea few of the shrimp to use for garnish, if you like. Add in the remaining shrimp, macaroni, tuna, celery, the minced parsley, and the 1/2 c. olives to the mayonnaise mix; toss gently to coat, being careful not to tear macaroni. Cover; refrigeratecompletely.
- To serve, spoon the salad into a lettuce-lined bowl. Top with the reserved shrimp, additional olives, and parsley sprigs, if you like.
- Makes 6 to 8 side-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 297 | |
| Calories from Fat 245 | 82% |
| Total Fat 27.5g | 34% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 314mg | 13% |
| Potassium 160mg | 5% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.3g | 0% |
| Protein 11.76g | 19% |
