Saturday, June 30, 2007

Rainbow Salad

1 cup shredded cabbage
1 cup chopped green peppers
1 cup grated carrots
1 cup sliced celery
1 cup chopped lettuce
1 cup coarsely chopped tomato
1 cup cooked english peas
1 cup grated american cheese
1/2 cup chopped cucumbers
1/2 cup sliced onions, separated into rings

Dressing:
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vinegar


Combine all ingredients in large bowl.


Dressing: Combine ingredients; pour over salad. Toss lightly.

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