Corned Beef Macaroni Salad 

Source: Cilla's Collections

4 cups elbow macaroni, raw 
1 teaspoon salt 
1/2 cup salad dressing 
3/4 teaspoon salt 
1/8 teaspoon pepper 
1 1/2 Tablespoons vinegar 
1/2 cup evaporated milk 
12 oz can corned beef (2 1/4 cups) 
2 cups shredded lettuce 
2 Tablespoons pimento, finely chopped 
1/4 cup sweet pickle relish 

Cook macaroni according to directions on box along with the 1 tsp salt. Drain and rinse in cold water. Set aside. Mix salad dressing, salt, pepper, and vinegar and gradually add milk. Add macaroni, beef, shredded, then shredded lettuce, pimento and sweet relish. Mix well. Chill several hours before serving.