9 oz. pkg. frozen cut broccoli
12 jumbo macaroni shells for stuffing
6 3/4 oz. can salmon, drained and flaked
1 c. cherry tomatoes, quartered
1/4 c. sliced green onions
1/4 c. ranch salad dressing
1/4 c. reduced-calorie mayonnaise
1 tbsp. chopped parsley
Leaf lettuce

Cook broccoli as directed on package, drain, cool. Cook macaroni shells to desired doneness, drain. Cover with cold water. In medium bowl combine broccoli, salmon, tomatoes and green onions. Add ranch salad dressing, mayonnaise and parsley. Stir gently to coat. Drain water from cooked macaroni. Line each macaroni shell with lettuce leaf, spoon about 1/4 cup salmon mixture into each shell. 4 servings.