Macaroni Cheddar Salad

1 cup elbow macaroni, cooked

1 cup low-fat cheddar cheese, shredded

1/2 cup celery, sliced

1/2 cup bell peppers, chopped

1/2 cup onions, chopped

1 cup fat-free mayonnaise

3 tbsp pickle relish

1 tbsp white vinegar

1 tsp dry mustard

salt to taste

In a mixing bowl, combine drained macaroni, cheese, celery, bell peppers, onions, mayonnaise, pickle relish, vinegar, mustard, and salt. Mix well.

Chill several hours before serving.

Makes 6 servings.

Nutritional Analysis per serving: Calories 130;Fat 1 g; Cholesterol 3 mg; Protein 8 g; Sodium 732 mg; Carbohydrates 26 g; Fiber 1.6 g

WW Pts: 3