4 tsp. vinegar
2/3 c. undiluted Carnation evaporated milk
1 1/3 c. mayonnaise
1 tbsp. prepared mustard
1-2 tsp. prepared horseradish
1 1/2 tsp. salt
1/2 tsp. paprika
1 qt. shredded lettuce
2 c. sliced mushrooms
2 c. diced fresh tomatoes (2 lg.)
4 c. julienne strips cooked chicken
1 c. thinly sliced red onion
2 1/2 c. cooked, drained frozen peas (16 oz. bag)
1/2 c. sliced cucumbers
Hard cooked egg slices
Parsley

Stir vinegar into evaporated milk until thickened. Add mayonnaise, mustard, horseradish, salt, and paprika. Blend well. Chill. Layer vegetables and chicken in 4-quart salad bowl as follows: lettuce, mushrooms, tomatoes, chicken, red onions, peas and cucumbers. Spread dressing over top of salad. Cover with plastic wrap. Chill several hours or overnight. Garnish with sliced hard cooked eggs and parsley before serving.