French Shrimp Salad
- 1 onion
- 1 loaf French bread, sliced, buttered and cubed
- 6 hard-cooked eggs, chopped
- 1 1/2 cups celery, chopped
- 8 oz. bag frozen cooked shrimp
- 1 can minced clams
- 2 1/2 cups mayonnaise
Chop onion finely in blender. Add to bread cubes and refrigerate overnight. Three to four hours before serving, add eggs, celery, shrimp, clams and mayonnaise. Decorate top with olives, eggs or tomatoes.
By Robin from Washington, IA
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