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1 c. elbow or shell macaroni
2 c. finely shredded cabbage
1/2 c. grated carrots
1/4 c. thinly sliced green
2 Tbsp. minced onion
1 (7 oz.) can tuna, drained
and flaked
1/2 c. mayonnaise
2 Tbsp. salt
2 tsp. vinegar

Cook macaroni in boiling salt water until tender. Drain
and rinse. Combine macaroni with cabbage, carrots, green
pepper, onion and tuna. Blend mayonnaise with mustard, salt
and vinegar. Pour over macaroni-tuna mixture and toss. Serve
hot or cold on salad greens. Makes 6 servings.

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