1 (4 1/4 oz.) can Orleans med. shrimp, drained and soaked as label directs
8 to 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 and 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. pepper
1/4 tsp. salt
1/4 tsp. hot pepper sauce
6 slices Borden's 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. Makes 6 to 8 servings.