This salad has been around in the South for years. I remember vividly the first time I ever saw it or had it served to me at a meal. My new mother-in-law, a Southern lady from Mississippi, served it for dinner back in 1976. I thought it was the grossest looking stuff I had ever seen and I certainly did not want to eat any of it. She was a wonderful Southern hostess and kept passing me this salad and saying I should try it. I finally took a little on my plate and was pleasantly surprised that it was not just awful. I still was not sure if I liked it or not though. This salad will grow on you! It became one of my favorite things to eat at her house. She even made it for me when I was sick and brought it to me because she knew how much I liked it. Today, I make it a little different from the way she made it back then. She used only saltines, canned tomatoes, onions, mayo and boiled eggs. I have added a few ingredients. There are different variations of this recipe, so you can add your own touch. This is the way my family likes Cracker Salad.1 sleeve saltine crackers, crushed 1 (14.5 ounce) can diced tomatoes, undrained (I use fresh tomatoes in summer) 1/4 cup onion, chopped (can use green onions) 1/4 cup green pepper, chopped 1/4 cup celery, chopped 5 eggs, boiled, peeled and chopped 1/4 teaspoon black pepper 1/4 to 1/2 cup mayonnaise 1 (4 ounce) bag Kroger frozen salad shrimp (They are already cooked and peeled) Crush crackers in a large bowl, add tomatoes, and remaining ingredients. Mix well. Refrigerate for several hours before serving. Serve on lettuce bed. Makes about 5 cups of salad. Enjoy! Be sure and Pin for later: Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.