1/2 pound fresh or frozen small cooked shrimp, peeled and deveined
1 cup (8 ounces) dairy sour cream
1/3 cup bottled chili sauce
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish
1/2 teaspoon ground dry mustard
1/2 teaspoon salt
Dash dried marjoram leaves
How to Make It
Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta, celery and shrimp. Cover; refrigerate. In small bowl, stir together remaining ingredients except greens; whip with whisk until creamy. Cover; refrigerate. Serve on salad greens, if desired; drizzle with dressing or toss until blended.
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