Macaroni Cheese Salad

Serves:

Ingredients:

1 1/2 c Uncooked elbow or spiral
6 sl Bacon, crisply cooked and
(about 3 cups)
into Bite-size pieces
1/2 Head iceberg lettuce, torn
(about 1/2 cup)
1 Stalk celery, sliced
1/3 c Sweet pickle relish
sliced (about 1/2 cup)
8 Green onions (with tops),
3/4 c Mayonnaise or salad dressing
(4 ounces)
2 c Shredded cheddar cheese
Peas
1 pk (10 ounces) frozen green
Macaroni (about 6 ounces)
Crumbled

Method:

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.
6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 545 CALORIES PER SERVING.