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Ingredients Jump to Instructions ↓

  1. 12 cups cooked elbow macaroni

  2. 6 cups cubed cooked turkey

  3. 2 cups cooked deveined salad shrimp

  4. 1 cup thinly sliced celery

  5. 1/2 cup thinly sliced green onions

  6. 1 can (20 ounces) pineapple chunks, drained

  7. 1 can (15 ounces) sliced peaches, drained and diced

  8. 1 can (14 ounces) sweetened condensed milk

  9. 1/2 cup lemon juice

  10. 1/2 cup vegetable oil

  11. 1/4 cup Dijon mustard

  12. 1/2 teaspoon salt

  13. 1/8 teaspoon lemon-pepper seasoning Hard-cooked eggs, sliced, optional Orange slices, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first seven ingredients. In a small bowl, combine milk, lemon juice, oil, mustard, salt and lemon-pepper in a small bowl; mix well. Pour over salad; toss to coat. Cover and chill for at least 2 hours. Garnish with eggs and oranges if desired. Yield: 20-22 servings.

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