3 c. shredded lettuce
1 lb. imitation crabmeat
1 c. red onion rings
1/2 c. thinly sliced radishes
1/2 c. feta cheese, crumbled
1 pkg. frozen peas and carrots, thawed
1 c. mayonnaise
1/3 c. chili sauce
1/4 tsp. dried salad herbs
1/2 tsp. Dijon mustard

In a 2 quart glass serving dish, layer lettuce, crabmeat, onion rings, radishes, cheese and peas and carrots. Combine mayonnaise, chili sauce, salad herbs, mustard. Spread over top of salad (seal). Cover and chill as long as 24 hours. Serves 4-6.