1 (7 oz.) pkg. elbow macaroni, cooked, rinsed and drained
3 boiled eggs, chopped
1 container (16 oz.) low fat cottage cheese
1/2 c. carrots, peeled and shredded
1/4 c. green onions, finely chopped
1/3 c. bottled low calorie Italian dressing
1 tsp. celery seeds
1 tsp. seasoned salt
1/3 c. low fat milk
Lettuce leaves

Combine macaroni, eggs, cottage cheese, carrots, green onions, Italian dressing, celery seeds and seasoned salt in bowl. Mix well; cover and chill thoroughly. Stir i milk just before serving. Serve on lettuce-lined plate.