Recipe - Beet Macaroni Salad

1 7 oz. pkg. shell macaroni;
cooked and drained
1 10 oz. pkg. frozen green
peas; cooked and drained
One fourth cup Diced celery
One fourth cup Chopped onion
2 16 oz. cans minced beets;
drained
1 cup Mayonnaise or salad dressing
Salt and pepper; to taste

In a large bowl, combine all ingredients. Cover and refrigerate for
several hours or overnight.

Per serving: 6 Calories (kcal); trace Total Fat; (4% calories from
fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Taste Of Home Annual Recipes 1997

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