Polynesian Salad

Recipe By :JoAnna M. Lund

5 Points per serving

1 tablespoon reduced-calorie margarine -- plus

1 teaspoon reduced-calorie margarine

2 tablespoons Brown Sugar Twin

6 ounces (1 full cup) diced 97% fat-free ham -- or extra-lean ham

4 cups cooked elbow macaroni -- rinsed and drained

2 cups canned pineapple chunks, packed in their own juice -- (two 8-ounce cans) drained, reserve 2 tablespoons juice

3/4 cup Kraft shredded reduced-fat Cheddar or American cheese -- (3 ounces)

1/2 cup chopped green bell pepper

1/2 cup Kraft fat-free mayonnaise

3/4 cup plain fat-free yogurt

1/3 cup nonfat dry milk powder -- Carnation

1/2 teaspoon salt

"You don't have to travel to the South Seas to savor this mouothwatering main-dish salad. But if you're aleady packed, I won't stop you. Just promise to send me a postcard."

1. In a large skillet, melt margarine with Brown Sugar Twin; add diced ham. Cook and stir until ham is golden brown. Cool. In a large bowl, combine macaroni, pineapple, cheese, and green pepper. In a small bowl, combine mayonnaise, yogurt, dry milk powder, reserved pineapple juice, and salt. Stir into macaroni mixture. Blend in cooled ham mixture. Refrigerate for at least 2 hours. Serves 8 (1 cup each).

HINT: 3 cups dry elbow macaroni usually makes about 4 cups cooked.

Flo's Notes: I skipped the first step, and did not brown my ham thus eliminating the margarine and sugar from the recipe. I also omitted the salt. I used wheat based rotini instead of macaroni.

Yield: "8 cups"

Serving size (1 cup)

According to the cookbook: Per serving: 227 Cal, 3g Fat, 12g Pro, 37g Carb, 609mg Sod, 1 Fib

Healthy Exchanges: 1 Bread, 1 Protein, 1/2 Fruit, 1/4 Fat, 1/4 Skim Milk, 10 Opt. Cal.

Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat

Source: "Healthy Exchanges Cookbook, page 90" Copyright: "JoAnna M. Lund 1994; Healthy Exchanges, Inc., 1995; ISBN 0-399-14065-4"

NOTES : Submitted by Flo