1 1/2 c. macaroni shells, cooked & rinsed with cold water
Vegetable oil cooking spray
2 c. salad greens
3 hard boiled eggs, sliced
1 c. ham, cut into thin strips
1 (10 oz.) pkg. frozen peas, thawed
1 c. Monterey Jack cheese, shredded

DRESSING:

1 c. plain yogurt
1/2 c. fat-free mayonnaise
2 tsp. Dijon mustard
1/4 c. sliced green onions
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Spray macaroni with vegetable spray to prevent shells from sticking and toss. Put salad greens in a layer in the bottom of a 3 quart clear salad bowl (a clear bowl will show off the effect of the salad layers). Top with layers of macaroni shells, egg slices, ham, peas and then cheese. Mix all the dressing ingredients in a small bowl until thoroughly blended.

Spread dressing over salad's top layer. Cover tightly with plastic wrap and refrigerate overnight. Toss at the table before serving. Serves 6.