Ingredients
1/2 lb elbow macaroni, cooked and cooled
1/2 C. dried cranberries
1/2 C. diced green and red peppers
1 or 2 stalks celery, chopped
2 hard boiled eggs, sliced
1 T. chopped parsley, optional
3 black olives, sliced
1 C. frozen green peas, thawed
1 small onion, chopped or grated
1 1/2 tsp. salt, or to taste
1 tsp. oregano
1/2 C. mayonnaise
1/2 C. sour cream
1 clove garlic, minced
1/2 tsp. creamy horseradish
1 tsp. dijon mustard
10 small to medium shrimp, cut up
1 tsp. dill
Topping:
1 tsp. paprika
1/4 C. walnuts, chopped
1/4 C. cheddar cheese, diced or shredded
Preparation
Combine all ingredients except macaroni and blend well. Add macaroni and toss. Refrigerate covered several hours or overnight. To serve place in salad bowl and garnish with toppings.
