Crab Macaroni Salad

Tangy Crab Macaroni Salad is pretty enough for a party — and is so tasty that no one will ever guess she’s actually “saving” calories. Each generous serving (1/6 of the recipe) has only 267 calories. Accompany each serving of salad with 6 medium asparagus spears lightly dressed with lemon juice, plus 3 cherry tomatoes and cheese toast. The toast is prepared by lightly buttering slices of enriched white bread and sprinkling them with Parmesan cheese. Each bread slice is cut into 4 triangles and toasted in a slow (300 degrees F.) oven until crisp and golden. One whole slice of bread is a serving.

• 8 oz. enriched medium shell macaroni
• 1 cup small curd cream-style cottage cheese (8 oz.)
• ¼ cup chili sauce
• 2 tbsp. lemon juice
• 2 tbsp. low-calorie creamy French dressing
• 1 tsp. Worcestershire sauce
• ½ tsp. salt
• ½ cup finely chopped green pepper
• ½ cup finely chopped green onion, tops included
• ¾ cup cooked crabmeat (7 ½-oz. cans or 6-oz. pkg., frozen)