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Very Tasty and very easy. I made this several hours in advance and let it chill in the refrigerator to blend the flavors. Next time I will reduce the amount of mayonaise to 1/2 or 3/4 cup. One cup made it a little soupy.

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Virginia Chandler March 28, 2002

I made this for lunch today and it was very well received. I used low-fat mayonnaise, and everything else as listed. I, too, will cut the mayo to 1/2 a cup next time as 1 cup was way too much, and I thought it overpowered the other ingredients added to it. A great summer dish!

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Soobeeoz November 25, 2006
Shrimp and Asparagus Salad