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Plus+ 5 Per Serving
Ingredients:

3 cups whole-wheat elbow noodles,
(14- to 16-ounce package)
3/4 cup low-fat mayonnaise
3/4 cup reduced-fat sour cream
2 teaspoons sugar
1 teaspoon salt
3/4 teaspoon celery seed
Freshly ground pepper to taste
3 stalks celery, finely chopped
3 carrots, shredded
1 small Vidalia or other sweet onion, finely chopped
1 cup baby spinach, chopped
3/4 cup frozen (thawed) edamame
1/3 cup shredded mild Cheddar cheese
paprika (optional)
Directions:

Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.

Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.

When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.

Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with and paprika cheese just before serving if desired.

Makes 12 Servings (1 Cup Per Serving)

Nutrition Information:
Calories 190, Fat 7 g, Carbs 28 g, Fiber 3 g, Protein 7 g, (5+ Points Plus)
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