Thursday, May 3, 2012

TUNA-MAC LUNCHEON SALAD

1 box (7-oz) elbow macaroni
1 can (7-oz) tuna in water, drained and flaked
4 slices lite process Cheese product (Velveea-type) cut into small pieces
1/2 cup chopped green bell pepper
2 tbsp chopped pimiento
6 tbsp bottled low calorie Italian salad dressing
2 tbsp lemon juice
1 tbsp prepared horseradish
1/2 tsp garlic salt
2 tbsp chopped parsley
8 medium tomatoes, cut into wedges but not all the way through

Prepare macaroni according to package directions; drain.  In a large mixing bowl combine all the ingredients except tomatoes and mix well.  Chill thoroughly.  Serve the macaroni mixture inside the opened up tomatoes.

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