Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Cider vinegar |
2 teaspoons | Sugar |
1 teaspoon | Dried dill week |
1 teaspoon | Seasoned salt |
¾ cup | Undiluted Carnation 2% evaporated Milk |
¾ cup | Salad dressing |
1 tablespoon | Finely chopped green onion |
1 tablespoon | Finely chopped parsley |
2½ cup | Small shell macaroni |
2 cans | (7.5 oz each) drained chunked salmon |
1 cup | Sliced celery |
¾ cup | Sliced radishes |
Combine vinegar, sugar, dill week and salt in small bowl. Gradually stir in e. milk until slightly thickened. Blend in salad dressing . Stir in onion and parsley. cover and cill at least 1 hour. cook macaroni according to package directions, drain; rinse well; cool. Combine macaroni, salmon, celery and radishes in large bowl. Pour dressing over all; toss lightly to coat. Garnish. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.