Yankee Seashell Salad - cooking recipe

Ingredients

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

Preparation

Drain salmon.
Combine macaroni, celery, carrots, peas, parsley and green onions.
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.
Refrigerate 1/2 hour. Toss again.
Break salmon into large pieces.
Fold into macaroni mixture.
Spoon salad into salad bowl lined with salad greens.