Olives & Shrimp Salad Dressing
A dressing recipe that makes a hefty portion. Enough to last you a long time. Feel free to add some chopped red bell pepper for color and make sure to let the dressing sit in the refrigerator to blend all the flavors.
![Olives & Shrimp Salad Dressing](/images/mdmGeneric.jpg)
Ingredients
For 1 people
- 4 cup(s) macaroni, cooked
- 64 ounce(s) shrimp, boiled and peeled
- 24 hard boiled eggs, chopped
- 2 cup(s) onions, finely chopped
- 1 cup(s) celery, finely chopped
- 2 cup(s) black olives, finely chopped
- 2 cup(s) dill pickles, chopped
- 4 cup(s) mayonnaise
- 1/2 cup(s) olive oil
- 2 tablespoon(s) Louisiana hot sauce
- 2 tablespoon(s) lemon juice
- 3 teaspoon(s) Lea & Perrins Worcestershire Sauce
- 3 teaspoon(s) mustard
- 2 tablespoon(s) ketchup
Directions
- Cook macaroni, drain, and cool.
- In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.
- Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup.
- Pour over other ingredients and mix well.
- Refrigerate 1 hour before serving.
Nutrition facts
- Kcal: 11292.97 kcal
- Fibers (g): 10.74g
- Sodium (mg): 14406.37mg
- Carbs: 84.33g
- Fat: 949.89g
- Saturated fat (g): 154.35g
- Proteins: 542.81g