1 lg. can salmon
8 oz. shell pasta
1 tbsp. vegetable oil or olive oil
1 (1 lb.) pkg. frozen vegetable mix
1/2 c. toasted almonds

1/4 c. vegetable oil
3 tbsp. soy sauce
3 tbsp. rice vinegar
2 tbsp. grated ginger
1 tsp. salmon liquid
1/2 tsp. sugar

Drain salmon, reserving 1 tablespoon of liquid. Flake. Cook pasta and set aside. Saute frozen vegetables in oil until well heated. Combine all but salmon and mix well. Stir in salmon. Add dressing and serve on a bed of lettuce.