1 (4 1/4 oz.) can Orleans Med. Shrimp, drained & soaked as label directs
8-10 c. torn mixed salad greens
2 c. cherry tomato halves
2 (6 1/2 oz.) cans Snow's or Doxsee Chopped Clams, drained, reserving 1/2 c. liquid
1 sm. red onion, sliced & separated into rings
1/2 c. sliced pitted ripe olives
1/2 c. ReaLemon Lemon Juice from Concentrate
1/4 c. vegetable oil
1 tsp. sugar
1/4 tsp. each pepper, salt & hot pepper sauce
6 slices Borden process American cheese food, cut into strips

In large bowl, combine shrimp, salad greens, tomatoes, clams, onion and olives; chill. In small jar with tight fitting lid or cruet, combine reserved clam liquid and remaining ingredients except cheese food; shake well. Chill to blend flavors. Just before serving, toss salad with dressing and cheese food. Refrigerate leftovers. 6 to 8 servings.