Yankee Seashell Salad

14 ingredients
7 steps

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

Directions

  1. 1
    Drain salmon.
  2. 2
    Combine macaroni, celery, carrots, peas, parsley and green onions.
  3. 3
    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.
  4. 4
    Refrigerate 1/2 hour. Toss again.
  5. 5
    Break salmon into large pieces.
  6. 6
    Fold into macaroni mixture.
  7. 7
    Spoon salad into salad bowl lined with salad greens.

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