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! Click to follow The Southern Lady Cooks on Facebook.