2 to 3 lbs. snail conches
2 lg. stalks celery, chopped
6 sm. radishes, chopped
1 lg. white onion, chopped
1 sm. wedge red cabbage, diced
1/2 c. corn oil
1/2 c. wine vinegar
1/8 tsp. cracked pepper seeds
1/8 tsp. oregano
1 sm. bottle Kraft Zesty Italian dressing
Dash each of celery salt, onion powder, sweet basil and garlic powder

Boil snail conches for 45 minutes until tender. Clean and slice snails as thin as possible. Mix the first 5 ingredients together in a bowl. Add the remaining ingredients and thoroughly mix. Refrigerate overnight. Spoon onto bed of lettuce to serve.