1 lb. spaghetti
1 c. cucumber, diced
1 c. tomato, seeded and diced
1 c. onion, diced
1 c. celery, diced
1 c. green pepper, diced
1 pkg. (about a pound) pepperoni
12 oz. Swiss cheese, grated fine
1/2 bottle Schilling Salad Supreme
1 bottle (12 oz.) Italian dressing

Break spaghetti in thirds. Place in kettle of boiling water. Cook as directed. Dice all vegetables. Combine vegetables, cooked spaghetti, pepperoni. cheese, salad seasoning, and Italian dressing. Toss lightly. Refrigerate until ready to serve. This makes 6 to 8 servings.