Salmon-Macaroni Slaw

Happy Harry #2's Note:

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)

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 3 ounces elbow macaroni , uncooked
• 1 (15 ½ 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
• ¼ 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.

Reviews

[Fanged Menace]

Oh my YUM! I didn't have any Old Bay, so I improvised with 2 tsp each of pepper and seasoned salt, and the only shredded vegetable matter I could find was broccoli slaw mix. This was light, refreshing and very tasty. Toasted almond slivers would be a good addition. I will definitely make it again. I'm sure it would be excellent with tuna or shredded chicken also.

[sugarpea]

Nutritious salad. Not very exciting but quite acceptable. Next time I'd add some additional seasonings.