Macaroni Cheddar Salad 1 cup elbow macaroni, cooked 1 cup low-fat Cheddar cheese, shredded 1/2 cup sliced celery 1/2 cup chopped bell peppers 1/2 cup chopped onions 1 cup fat-free mayonnaise 3 tablespoons pickle relish 1 tablespoon white vinegar 1 teaspoon 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 3 WW points