Seaside Salad Recipes

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Meanwhile, in large bowl, stir together Seasoning mix, mayonnaise, milk and lemon juice. Stir crab meat, green onions and bacon.
• Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Just before serving, gently toss with lettuce and tomatoes to coat.

Steps:

• Cook the macaroni according to package directions; drain, rinse with cold water, and drain well.
• Toss macaroni with oil and lemon juice. Add celery, green pepper, and onions.
• Make dressing by combining yogurt, mayonnaise, mustard, salt, hot pepper sauce, and parsley. Toss with chilled macaroni. Cover and refrigerate at least 2 hours or overnight.
• Cook broccoli until tender-crisp; drain and cool.
• Put shrimp and broccoli in a bowl and toss with French dressing. Cover and chill.
• About 1/2 hour before serving, add broccoli/shrimp mixture to macaroni and toss lightly. Chill until ready to serve.

Steps:

• Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
• Mix with tuna, egg, onion, celery, green pepper and olives.
• With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
• Cover and chill until serving time.
• Garnish with salad greens.

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Steps:

• Cook macaroni in boiling, salted water until tender. Drain.
• Add Catalina dressing while still hot and toss. Chill.
• Drain and flake salmon.
• Add flaked salmon, celery, relish, eggs, green onion, parsley, seasonings and mayonnaise to macaroni. Toss all together lightly.
• Chill at least 2 hours to marry the flavors.
• Serve as a side dish or on lettuce leaves with sliced tomatoes and cucumbers as a meal.