SEAFOOD SALAD

2½-12 oz. bags Tomato & Spinach Macaroni Twirl Noodles, cooked
16 oz. shrimp (fresh & boiled until pink)
2 lbs. white fish, chunked and broiled until tender, but not dry
3 stalks of celery, sliced across thin (paper thin)
1 medium size onion, chopped fine
1 cup Kraft Italian Dressing
1 1/3 cup Oil & Vinegar Dressing

Noodles boiled in shrimp stock will give the dish a greater seafood taste.  Drain noodles and cool.  Combine remaining ingredients and marinate for approximately 2 to 3 hours prior to serving.  Serves 8-10.