Yankee Seashell Salad

• 1 (15 1/2 oz.) can pink salmon
• 4 c. large shell macaroni, cooked
• 1 c. diced celery
• 1/2 c. diced carrots
• 1/2 c. English peas
• 1/2 c. parsley
• 1/4 c. green onion
• 1/2 c. vegetable oil
• 5 Tbsp. lemon juice
• 2 Tbsp. distilled white vinegar
• 1 tsp. dill weed
• 1 tsp. celery seed
• 1/2 tsp. salt
• crisp salad greens

1. Drain salmon.
2. Combine macaroni, celery, carrots, peas, parsley and green onions.
3. Combine oil, lemon juice, vinegar, dill weed, celery seed and salt in a screw top jar and shake well. Pour over macaroni mixture; toss well.
4. Refrigerate 1/2 hour. Toss again.
5. Break salmon into large pieces.
6. Fold into macaroni mixture.
7. Spoon salad into salad bowl lined with salad greens.

pink salmon, shell macaroni, celery, carrots, english peas, parsley, green onion, vegetable oil, lemon juice, white vinegar, dill weed, celery, salt, crisp salad greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162975 (may not work)