| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked elbow or spiral |
|
|
Macaroni, about 6 ounces |
| 1 |
|
Frozen green, 10 ounces |
|
|
Peas |
| 2 |
c |
Shredded cheddar cheese |
|
|
4 ounces |
| 3/4 |
c |
Mayonnaise or salad dressing |
| 8 |
|
Green onions, with tops |
|
|
sliced |
|
|
about 1/2 cup |
| 1/3 |
c |
Sweet pickle relish |
| 1 |
|
Stalk celery, sliced |
|
|
about 1/2 cup |
| 1/2 |
|
Head iceberg lettuce, torn |
|
|
into |
|
|
Bite-size pieces, about 3 |
|
|
cups |
| 6 |
|
Bacon, crisply cooked and |
|
|
Crumbled |
INSTRUCTIONS
Cook macaroni as directed on package. Rinse in cold water and drain.
Rinse frozen peas with cold water to separate; drain. Mix macaroni,
peas and remaining ingredients except lettuce and bacon. Cover and
refrigerate about 4 hours or until chilled. Just before serving, mix
macaroni mixture, lettuce and bacon. Per serving: 219 Calories (kcal);
16g Total Fat; (63% calories from fat); 12g Protein; 8g Carbohydrate;
45mg Cholesterol; 458mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2
Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0n.
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