Buffet Salad Bowl - cooking recipe

Ingredients

1 c. Italian dressing
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can LeSueur peas, drained
1 (4 oz.) can sliced mushrooms, drained
1 c. chopped celery
1/2 c. minced pimento
1 medium red onion, sliced
1 tsp. salt
dash of pepper
1 (16 oz.) bean sprouts, drained
grated Romano cheese

Preparation

Toss together all ingredients except bean sprouts and cheese. Cover and chill overnight. Before serving, stir in bean sprouts. Sprinkle with cheese.
Serves 10 to 12.