from: Sharon H.
1 (16 oz.) pkg. salad roni (Ditalini)(about 3 cups)
1-2 cans tiny shrimp, rinsed and drained
1 c. celery, chopped
1/2 c. onion, finely chopped, opt.
or scant 1/4 c. dried onions that have been hydrated in water
4 large boiled eggs, peeled and chopped
paprika, for garnish
Dressing:
2 c. Miracle Whip
2 tsp. sugar
1 Tbl. lemon juice
1 tsp. yellow mustard
Cook noodles according to package directions. When done, drain and rinse. (Rinsing them will help prevent the noodles from sticking together in clumps). Allow to cool and dry completely. Meanwhile, combine dressing ingredients. Taste and adjust, if needed. When noodles are cool and dry, add the tiny shrimp, celery, onion and chopped eggs. Add the dressing and fold together until everything is completely coated. Refrigerate until ready to serve. Sprinkle with paprika before serving.