Recipe - Rainbow Salad

1 cup Finely chopped cabbage
1 cup Finely chopped green pepper
1 cup Grated carrots
1 cup Chopped lettuce
One half cup Finely chopped cucumber
One half cup Sliced onion
1 cup Sliced celery
1 cup Tomato chunks
1 cup Shredded American cheese
1 cup Cooked or canned green peas
One half teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Sugar
One half cup Vinegar
Lettuce leaves

Toss all ingredients except lettuce leaves. Chill. Serve in lettucelined
salad bowl. Yield: 6 to 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.