3 c. shredded iceberg lettuce
1 c. sliced carrot
1 c. sliced cucumber
1 c. coarsely shredded red cabbage
4 c. cooked macaroni
3 hard-cooked eggs, sliced
1 sm. purple onion, thinly sliced and separated into rings
1 c. julienne-sliced ham
1 (10 oz.) pkg. frozen English peas, thawed and drained
1/2 c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese
Dressing
2 tbsp. chopped parsley

Layer first 11 ingredients in order given in a large salad bowl. Spread dressing over salad, sealing to edge of bowl. Cover salad, and chill 8 hours. Uncover and sprinkle with parsley before serving. Yield: 6 servings.

DRESSING:

1 c. mayonnaise or salad dressing
1/2 c. sour cream
1/4 c. sliced green onions
2 to 3 tsp. spicy mustard
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. white pepper

Combine all ingredients; mix well. Yield 1 2/3 cups.