2017 Boggy Bayou Mullet Festival Guide

Mullet Macaroni Salad

2 cups cooked, flaked mullet
2 cups cooked shell macaroni
1 cup chopped raw cauliflower
1 cup sliced celery
¼ cup chopped parsley
¼ cup chopped sweet pickle or drained sweet pickle relish
½ cup mayonnaise or salad dressing
3 tablespoons garlic French dressing*
1 tablespoon lemon juice
1 teaspoon grated onion
1 teaspoon celery seed
½ teaspoon salt
¼ teaspoon pepper
Salad greens
1 hard-cooked egg, sliced

Combine mullet, macaroni, cauliflower, celery, parsley, and pickle.

Combine mayonnaise, French dressing, lemon juice, onion, and seasonings; mix thoroughly.

Add mayonnaise mixture to mullet mixture and toss lightly; chill.

Serve on salad greens. Garnish with egg slices.

Makes 6 servings.

*If garlic French dressing is not available, use 3 tablespoons of regular French dressing and add 1/8 teaspoon garlic juice to dressing.