1 can tiny peas (15 oz.)
4 ribs celery, chopped
1 can pimento, chopped (4 oz.)
1 med. onion
1 green pepper
1/4 lb. sharp cheese

DRESSING:

1/2 c. sugar
1 c. vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. paprika

Pour dressing over first listed ingredients. Cover and refrigerate overnight. Drain when ready to serve. Serves 4 to 6.