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 - 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