Macaroni Salad - cooking recipe

Ingredients

6 oz. macaroni twists, cooked as directed
1 can (3 oz.) sliced mushrooms
1 c. frozen green peas
1 c. ham, cut in strips
2 tomatoes, chopped
1 1/4 c. prepared Hidden Valley Ranch salad dressing (milk or buttermilk recipe)
1/2 c. diced green pepper
spinach leaves

Preparation

Bring mushrooms with broth to a boil in saucepan.
Add peas. Cover and cook 3 minutes.
Uncover and add ham.
Heat and stir until broth is absorbed and peas are tender-crisp.
Toss cooked macaroni, green pepper and tomatoes with salad dressing.
Stir in mushroom-pea-ham mixture.
Chill.
Turn into salad bowl lined with spinach leaves.
Makes 6 to 8 servings.