1 (7 oz.) pkg. or 2 c. macaroni shells
1 (4 1/4 oz.) can med. shrimp, drained & soaked as label directs
1/2 c. oil
1/2 c. lemon juice
1 (0.7 oz.) pkg. Italian salad
dressing mix
1 tsp. prepared horseradish
1 1/2 c. sm. broccoli flowerettes
1 c. coarsely shredded carrots
1 1/2 c. sliced zucchini
1/4 c. chopped green onions
1 (4 1/4 oz.) can med. shrimp, drained & soaked as label directs
1/2 c. oil
1/2 c. lemon juice
1 (0.7 oz.) pkg. Italian salad
dressing mix
1 tsp. prepared horseradish
1 1/2 c. sm. broccoli flowerettes
1 c. coarsely shredded carrots
1 1/2 c. sliced zucchini
1/4 c. chopped green onions
Preparation:
Cook and drain macaroni according to package directions. In small jar with tight fitting lid or cruet, combine oil, lemon juice, salad dressing mix and horseradish; shake well. In large bowl combine all ingredients; toss with dressing. Cover; chill several hours or overnight, stirring occasionally. Chill leftovers