Recipe - Salad With Zesty Vinaigrette Dressing

4 Green peppers; halved,
seeded
1 cn Spam luncheon meat (7 oz);
minced
1 cn Wholekernel corn (8 3/4
oz); drained
One half cup Chopped celery
One fourth cup Shredded Monterey Jack
cheese
1 tablespoon Minced onion
1 ds Freshlyground black pepper
3 tablespoon Italian dressing
3 cup Shredded lettuce
1 cn Pimentos; cut into strips

Simmer pepper halves in boiling water 2 minutes, making sure peppers are
completely covered. Drain and rinse with cold water; refrigerate until
cold.

Combine Spam, corn, celery, cheese, onion, and pepper; mix with dressing.
Spoon onto pepper halves.

Divide lettuce into 4 salad plates; place 2 filled peppers on each plate.
Garnish tops with pimento strips.

This recipe yields 4