Title: Yankee Seashell Salad
Categories: Fish Entree Salmon
Yield: 6 Servings

14 1/2	oz	Red Salmon; can-cleaned
12	oz	Shell Pasta; cooked
1 1/2	c	Whole Kernel Corn, Canned;
		Drained
1 1/2	c	Green Pepper; chopped
1/2	c	Olives, Ripe; sliced
1	tb	Dijon Mustard
1	c	Mayonnaise
1/3	c	Sour Cream
6		Lettuce Leaves
1		Tomato; cut in 8ths

Combine in a large bowl, the salmon, shells, corn, green pepper, olives and mustard. Add mayonnaise and sour cream. Stir well but gently. Serve on top of lettuce, with tomatoes on the side as garnish. Recipe By: Karen Mack (from Debbie Dalin)

From: Supersecdd@aol.Com

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