Recipe
Salad
Seafood Salad on Raisin Toast
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cooked Hy-Vee macaroni, measured after cooking | ||
| 1 (4 oz) can tiny shrimp, drained | ||
| 1 (6 oz) can white albacore tuna, drained | ||
| 2 tbsp. Hy-Vee dill relish | ||
| ⅓ c. Hy-Vee sliced salad green olives, drained | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained | ||
| 2 celery, chopped | ||
| ½ c. Hy-Vee light salad dressing | ||
| 5 slice(s) raisin bread, toasted and halved diagonally |
Directions
- Combine macaroni, shrimp, tuna, relish, olives, celery and salad dressing in a large bowl. Mix well. Cover and refrigerate until serving.
- Serve salad with raisin toast triangles.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 890mg
- Total Carbohydrates: 39g
- Protein: 12g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 2%