Twenty-four Hour Sea Salad

• 2 cups fresh spinach leaves, torn
• 6 ounces rotini pasta, cooked,rinsed with cold water and drained
• 2 cups pea pods, ends removed and steamed
• 1 (6 ounce) canskinless boneless pink salmon, drained
• 1 medium red pepper, coarsely chopped
• 12 lb fresh mushrooms, sliced (about 3 cups)
• 1 14 cups mayonnaise or 1 14 cups salad dressing
• 12 teaspoon curry powder
• 12 teaspoon dry mustard

1. In 3 quart clear straight sided bowl layer spinach, noodles, pea pods, salmon, red pepper and mushrooms.
2. In small bowl combine mayonnaise, curry and mustard.
3. Spread dressing over mushrooms smoothing to rim.
4. Cover and refrigerate 24 hours.
5. Toss salad before serving.

fresh spinach leaves, rotini pasta, pea pods, pink salmon, red pepper, mushrooms, mayonnaise, curry powder, mustard

Taken from www.food.com/recipe/twenty-four-hour-sea-salad-56914 (may not work)