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Macaroni Seafood Salad

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Macaroni Seafood Salad
Recipe Type: Salad
Cuisine: Soul Food
Author: Sweet Mother
Prep time:
Cook time:
Total time:
Serves: 2 1/2 – 3 lbs
This is one of my favorite salads and as far as I know, my Aunt Winnie created this recipe! Aunt Winnie loved shrimp and she filled this salad with a pound of more of them in addition to the crab claw meat. This salad holds its own against ribs, ham, turkey and other “attention grabbing” entrees! Soul Good!!!
Ingredients
  • 1 lb cooked elbow macaroni
  • 6 hard boiled eggs – chopped
  • 3 ribs of celery – diced
  • 1/4 c sweet relish
  • 1/2 c miracle whip
  • 1/4 c diced stuffed olives
  • 1/2 c Kraft sandwich spread
  • 1/4 c granulated sugar
  • 3 T yellow mustard
  • 1 T onion powder (or fresh diced onion if you prefer)
  • salt & pepper to taste
  • 1/2 lb cleaned, cooked medium shrimp – cut in half, lengthwise
  • 1/2 lb pasteurized crab claw meat – picked through to remove any shell
Instructions
  1. Mix all ingredients together in a 5 quart mixing bowl. Refrigerate at least 3 hours.

Macaroni seafood salad with shrimp and crabmeat was one my favorite dishes that my Aunt Winnie used to make! My Aunt Winnie was a phenomenal cook and my second greatest cooking influence after my Mom. I loved this dish even though I grew up with my Mom’s macaroni (and potato) salad and boy were they delicious! But adding the seafood to the dish elevated it to another level. No you should not use imitation crab meat, and no you should not use cocktail shrimp. The reason is because the taste would be affected. You do want to use pasturized crab claw meat – or – crack snow crab legs and use that. I buy medium shrimp that I shell, devein and poach them till they pink and translucent. You can use your favorite pasta salad recipe and jazz it up with seafood! A little creamy, crunchy and filled with sweet seafood! Yum!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rotisserie Chicken Salad

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Rotisserie Chicken Salad


Rotisserie Chicken Salad

 

 

Ok Rotisserie Chicken Salad really doesn’t need a recipe so we’re “freestyling” this one!  First of all you can use your own baked or grilled chicken but if you’re short on time just grab a rotisserie chicken from your favorite deli! After that it’s up to you what else you put in your salad but since I’m on the Fast Metabolism Diet, I’ll tell you what my salad normally contains and then you can improvise at will.

Rotisserie Chicken Breast Half – skinless and bones cut into large chunks

Romaine, spring mix or artisan lettuce

Grape tomatoes

Cucumber

Shredded carrot

sliced radishes

Sweet peppers (Green, yellow & red/orange)

Balsamic vinaigrette (olive oil, no sugar)

Sprinkle with walnuts or sunflower seeds

Of course there are tons of things you can add to make your salad your own! Have fun and enjoy this raw whole foods dish. Use organic veggies whenever possible!

 

 

The Best Soul Food Potato Salad, Southern Potato Salad & Country Potato Salad!

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Mommy's Potato Salad
Yield: 5 pounds

My Mom's Potato Salad

Mommy's potato salad is the stuff of legends!  I've eaten a lot of potato salad over the years but none as good as my moms! It's simply the best! It's the kind of potato salad that will make you want to eat it with barbeque, baked ham, turkey and stuffing, greens and cornbread with all the trimmings! Definitely goes with chitins and did I say fried chicken? Definitely goes great with fried chicken! It's also the kind of potato salad that people get a bowl of and sit down and eat all by itself! It's that good!

Ingredients

  • 3-5 lb potatoes (Idaho or russet), peeled and cut into medium dice
  • 6 boiled eggs, diced (reserve 1 eggs whole)
  • 1/4 c Kraft sandwich spread
  • 1 c Miracle Whip
  • 1/2 small jar sweet pickle relish (4 oz)
  • 20 - 25 Spanish/pimento-stuffed olives, diced
  • 3 ribs of celery, diced
  • 1/2 c granulated sugar
  • 1/8 c yellow mustard
  • 1 Tbsp onion powder
  • 2 Tbsp apple cider vinegar
  • salt and pepper to taste

Instructions

  1. Boil potatoes till tender (15 - 20 minutes) - test a couple of pieces to determine doneness.
  2. Drain and let cool.
  3. Combine all of the above ingredients in a large bowl and mix well.
  4. Add more sandwich spread and miracle whip if needed.
  5. Chill potato salad then taste for seasoning. It will taste different after it's chilled and the flavors have married.
  6. Slice the reserved boiled egg in a single layer over the top and sprinkle with paprika.

Notes

Some small jars are 4 oz others are 8 oz depending on the brand. When in doubt use half, you can always add more if needed.

Remember when adding extra mayo/sandwich spread, less is more. You can always add more after the salad has chilled, just before serving if needed.

© Char
Category: Sides

My mom and my sister, Becky.