1 (15 1/2 oz.) Bumble Bee pink salmon
4 c. cooked lg. shell macaroni
1 c. sliced celery
1/2 c. diced carrots
1/2 c. cooked peas
1/2 c. chopped parsley
1/4 c. chopped green onion
1/2 c. vegetable oil
5 tbsp. lemon juice
2 tbsp. distilled white vinegar
1 tsp. dill weed, crumbled
1 tsp. celery seed
1/2 tsp. salt
Crisp salad greens

Drain salmon. Combine macaroni, celery, carrots, peas, parsley and green onion. Combine oil, lemon juice, vinegar, dill weed, celery seed and salt in a screw top jar. Shake well. Pour over macaroni mixture. Toss well. Refrigerate 1/2 hour. Toss again. Break salmon into large pieces; fold into macaroni mixture. Spoon salad into salad bowl lined with salad greens. Makes 6 servings.