Yield: 1 Servings
|¼ cup||Cider vinegar|
|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.