BLT Pasta Salad

Recipe by: Weight Watcherers Magazine Sep99 p116

3 Points Per Serving

3 2/3 cups cooked elbow macaroni -- (8 oz. uncooked), cooked without salt or fat

4 cups tomatoes -- peel, seed & coarsely chopped (about 2-1/2 lbs.)

4 slices cooked bacon -- hickory-smoked, crumbled

3 cups iceberg lettuce -- (prepackaged), very thinly sliced

1/2 cup fat-free mayonnaise

1/3 cup low-fat sour cream\

1 tablespoon Dijon mustard

1 teaspoon sugar

2 teaspoon cider vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1. Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise ane next 6 ingredients; stir well. Add dressing to salad; toss gently. Serve immediately.

Yield: 10 cups. (10 Servings of 1 cup)

Exchanges 1-1/2 Starch 1 Veg.

Per Serving: Calories 149 (18% from fat); Protein 4.7g; Fat2.9g (sat 0.7g); Carb 26g; Fibre 1.4g; Cholesterol 5mg; Iron 0.7mg; Sodium 367mg, Calcium 18mg.

NOTES : Notes: I substituted 4 ounces cooked ham, diced, used sugar substitute in place of sugar, and I medium head of iceberg lettuce. Dennis & I rated at 9 out of 10.

Shared by: Helen