1 qt. (4 c.) Iceberg lettuce, shredded
1 (8 oz.) pkg. whole leg sea stix, thawed and cut into halves or thirds
1 c. red onion rings
1/2 c. radishes, sliced
1/3 c. Blue cheese, crumbled
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 c. mayonnaise
1/3 c. chili sauce

In a 2 quart casserole or glass serving dish, layer lettuce, sea stix, onion rings, radishes, Blue cheese, and peas and carrots. Combine mayonnaise and chili sauce. Spread over top of salad to seal. Cover and refrigerate as long as 24 hours. Salad may or may not be tossed before serving. Serves 4-6.