1 (7 oz.) pkg. macaroni
2 c. green beans (fresh or canned), cooked
1 c. shredded carrots
1 c. sliced celery
1/2 c. Italian salad dressing (low fat)
1/4 tsp. dried oregano leaves, crushed

Cook macaroni, drain, rinse with cold water. Mix with vegetables adding dressing and oregano. Toss until all ingredients are evenly coated. Cover and refrigerate at least 1 hour. Serve in lettuce-lined bowl. Garnish with carrot curls.