5 c. torn lettuce
1 (10 oz.) pkg. frozen English peas, thawed
2/3 c. chopped celery
1/4 lb. fresh mushrooms, sliced
1/2 lb. cherry tomatoes, halved
2 (1 oz.) slices boiled ham, cut into thin strips
2 (1 oz.) slices Swiss cheese, cut into thin strips
2 hard-cooked eggs, sliced
1/8 tsp. onion salt
Tangy Red Dressing

Combine all ingredients except Tangy Red Dressing in a large bowl, reserving some of the mushrooms, tomatoes, ham, cheese and eggs for garnish; toss gently. Arrange reserved ingredients on top of salad. Serve with Tangy Red Dressing.

Yield: 3 to 4 servings.

Tangy Red Dressing:

1/2 c. catsup
2 tbsp. red wine vinegar
2 tbsp. sugar
1 tsp. celery seeds
1 tsp. dry mustard
1 tsp. lemon juice

Combine all ingredients; stir well. Refrigerate.

Yield: 2/3 cup.