Lite Luncheon Salad - cooking recipe

Ingredients

1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni
1 (7 oz.) can tuna fish, drained and flaked
2 c. chopped fresh tomato (2 medium)
1/2 c. chopped green pepper
6 Tbsp. bottled Italian dressing
2 Tbsp. lemon juice
1/2 tsp. garlic salt
12 slices cheese
1/2 Tbsp. horseradish
2 Tbsp. chopped parsley
lettuce

Preparation

Cook macaroni, rinse and drain.
In large bowl, combine all ingredients, except cheese and lettuce.
Mix well.
Cover, chill to blend flavors.
Just before serving, cut 8 slices of cheese into small pieces.
Cut 4 slices diagonally into quarters.
Fold cheese pieces into salad.
Serve on lettuce and top with cheese quarters.
Cover and refrigerate leftovers.
Serves 8.