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Salads: VEGGIE MACARONI SALAD - Thanks Brenda Q.!
10 servings, 3 Pts per serving (according to RecipeBuilder on etools)

2 C dry whole wheat elbow macaroni
1 large tomato
1 C frozen green peas
1/2 C Weight Watchers Reduced Fat Shredded Mexican-Style cheese
1/2 C celery
2 medium scallions
3/4 C Hellmann's Reduced Fat mayonnaise
1 C plain fat-free yogurt
2 Tbsp sugar substitute
1 Tbsp mustard

Cook macaroni, drain & rinse. In large bowl combine macaroni, tomato, peas, cheese, celery & onion. In small bowl combine low-fat mayo, yogurt, sugar substitute, mustard & seasonings of your choice. Pour over macaroni mixture & toss to coat. Refrigerate until serving.

cblessum on 7/2/2010