2-3 cans peas and carrots
1 pt. cherry tomatoes
2 cucumbers
1 green pepper
2 bunches scallions
1 jar stuffed olives
1 tbsp. chili sauce
1 tsp. horseradish
3/4 c. mayonnaise
Romaine lettuce

In large bowl, combine drained peas and carrots. Cut tomatoes in halves; add to peas and carrots. Peel and cube cucumbers; add. Cut green pepper into small pieces; add. Slice scallions and olives. Add together with all other ingredients. Blend all well together. Toss with broken up Romaine lettuce. Recipe may easily be doubled. Make night before. Makes a great buffet salad/side dish.