1 1/2 c. (uncooked) corkscrew macaroni
1/2 c. plain low fat yogurt
1/3 c. reduced calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced (optional)
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, seeded and chopped
Lettuce leaves (optional)
1/2 c. plain low fat yogurt
1/3 c. reduced calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced (optional)
2 c. mixed shredded cabbage and carrots
1 med. cucumber, chopped
1 med. tomato, seeded and chopped
Lettuce leaves (optional)
Preparation:
Cook macaroni according to package directions. Drain, rinse under cold running water. Drain well. In a small bowl stir together yogurt, salad dressing, parmesan cheese and garlic. In a large bowl toss together macaroni, salad dressing mixture, cabbage and carrots, cucumber,r and tomato. Cover; quick chill in the freezer for 10 minutes. Serve atop lettuce if desired. makes 6 servings. Nutrition information per serving: (131 cal., 3 g. fat, 2 mg. chol., 155 mg. sodium.)