1 1/2 c. salad dressing
1/4 c. green onion slices
2 tsp. Dijon mustard
2 (6 1/2 oz.) cans tuna, drained, flaked
1 tsp. dill weed (opt.)
4 c. shredded lettuce
1 1/2 c. (4 oz.) med. shell macaroni, cooked, drained
2 c. chopped, seeded cucumber
2 c. chopped tomato
1 (10 oz.) pkg. frozen peas, thawed, drained
6 bacon slices, crisply cooked, crumbled
1 c. (4 oz.) shredded mild cheddar cheese

Combine salad dressing, green onions and mustard; set aside.

Toss tuna with dill.

In 3 quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas, and bacon.

Spread salad dressing mixture over bacon, sealing to edge of bowl. Sprinkle with cheese; cover. Chill several hours or overnight.

Toss to serve. 8 servings.