Overnight Patio Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 cups coarsley shredded iceberg lettuce
• 2 cups coarsley shredded young spinach leaves
• 2 1/2-3 cups cooked small macaroni noodles, shells or 2 1/2-3 cups elbow macaroni, rinsed
• 3/4 cup chopped celery
• 1/3 cup chopped green pepper
• 5 green onions with tops, sliced
• 1 cup mayonnaise or 1 cup salad dressing
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper
• 1 teaspoon dried dill weed
• 1 (10 ounce) package frozen baby peas
• 1 (6 1/2 ounce) can tuna, drained and flaked
• 1 cup cooked shrimp
• 1/4 cup italian salad dressing (i prefer kraft zesty italian, or your own)
• chopped tomatoes or halved cherry tomatoes

Recipe

• 1 prepare the day before serving.
• 2 starting with lettuce, layer the first three ingredients in a large salad bowl.
• 3 scatter celery, green pepper and onions over macaroni layer.
• 4 combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
• 5 spread evenly over salad.
• 6 break frozen peas apart and sprinkle over salad.
• 7 cover and refrigerate overnight.
• 8 combine tuna, shrimp and italian dressing in a separate bowl; cover and refrigerate overnight.
• 9 when ready to serve, arrange tuna and shrimp mixture in center of salad.
• 10 garnish along edge of salad with tomato wedges or cherry tomato halves.
• 11 toss lightly just before serving.