I realized after I prepared this recipe and took all the pictures that there was another BLT Salad posted under stretch your dollars. Since I am on vacation, and this is what I’ve got, and the ingredients are a bit different, I’m sticking with it!
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
Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and 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.
WW Points: 3 pt.
Weight Watchers Magazine Sep 99