4 c. shredded cabbage
2 c. cheese (1/4 inch cubes)
1 (12 oz.) can Mexican style whole kernel corn, well drained
2 tbsp. black olives, sliced

DRESSING:

1 c. salad dressing or mayonnaise
2 tbsp. each sugar and vinegar
1 tbsp. prepared mustard
1/2 tsp. dill weed

In 3 quart bowl, combine salad ingredients. In small bowl, combine dressing ingredients. Blend well. Pour dressing over salad and toss until well combined. Chill. Makes 5 cups.