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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is straight out of a Betty Crocker Cookbook from 1985. I use to make it for potlucks in the summertime, but it is good ALL year long! (UPDATE! Based on first review, if you feel it needs a spice boost, try 1/4 tsp Old Bay in it) Ingredients:
3 ounces elbow macaroni, uncooked |
1 (15 1/2 ounce) can salmon, drained and flaked (remove the skin but not the bones) |
3 cups cabbage, finely shredded (red or green) |
1 stalk celery, chopped (about 1/2 cup) |
1 green pepper, chopped (about 1 cup) |
2 tablespoons onions, finely chopped |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup vegetable oil |
2 tablespoons vinegar |
Directions:
1. Cook macaroni as directed on package.
2. Mix macaroni, salmon, cabbage, celery, green pepper and onion.
3. Mix salt, pepper, oil and vinegar; pour over macaroni mixture and toss.
4. Cover and refrigerate 30 minutes.
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