Overnight Patio Salad - cooking recipe

Ingredients

2 cups coarsley shredded iceberg lettuce
2 cups coarsley shredded young spinach leaves
2 1/2 - 3 cups cooked small macaroni noodles, shells or 2 1/2-3 cups elbow macaroni, rinsed
3/4 cup chopped celery
1/3 cup chopped green pepper
5 green onions with tops, sliced
1 cup mayonnaise or 1 cup salad dressing
1/3 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon dried dill weed
1 (10 ounce) package frozen baby peas
1 (6 1/2 ounce) can tuna, drained and flaked
1 cup cooked shrimp
1/4 cup Italian salad dressing (I prefer Kraft Zesty Italian, or your own)
chopped tomatoes or halved cherry tomatoes

Preparation

Prepare the day before serving.
Starting with lettuce, layer the first three ingredients in a large salad bowl.
Scatter celery, green pepper and onions over macaroni layer.
Combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
Spread evenly over salad.
Break frozen peas apart and sprinkle over salad.
Cover and refrigerate overnight.
Combine tuna, shrimp and Italian dressing in a separate bowl; cover and refrigerate overnight.
When ready to serve, arrange tuna and shrimp mixture in center of salad.
Garnish along edge of salad with tomato wedges or cherry tomato halves.
Toss lightly just before serving.