6 oz. macaroni twist, cooked as directed
1 (3 oz.) can sliced mushrooms
1 c. frozen green peas
1 c. ham, cut into strips
2 tomatoes, chopped
1 1/4 c. prepared Hidden Valley Ranch salad dressing original ranch milk or buttermilk recipe
1/2 c. diced green peppers
Spinach leaves
Directions
Bring mushrooms with broth to a boil in 10 inch skillet. 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 peppers, and tomatoes with salad dressing. Stir in mushroom-pea-ham mixture. Chill. Turn into salad bowl or platter lined with spinach leaves.
