Layered Macaroni Shrimp Salad

• 4 c. torn mixed salad greens
• 1 (7 oz.) pkg. elbow macaroni, cooked and drained
• 1 (8 oz.) pkg. Ched-O-Mate shredded cheese substitute
• 2 large tomatoes, cut in wedges
• 1 or 2 (4 1/4 oz.) cans Orleans shrimp, drained and soaked
• 1 (10 oz.) pkg. frozen green peas, thawed
• 4 c. shredded red cabbage
• 1 1/2 c. mayonnaise
• 1/2 c. Italian salad dressing

1. In large bowl, layer greens, macaroni, 1 1/2 cups cheese substitute, tomatoes, shrimp, peas and cabbage.
2. Combine mayonnaise and bottled Italian dressing.
3. Pour over salad.
4. Top with remaining cheese substitute.
5. Cover and refrigerate several hours or the night before serving.
6. Toss to serve.
7. Refrigerate leftovers.

elbow macaroni, shredded cheese substitute, tomatoes, shrimp, frozen green peas, shredded red cabbage, mayonnaise, italian salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342611 (may not work)