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4 C. torn mixed salad greens

2 C. cooked Creamette macaroni - rinsed & drained

8 oz. shredded sharp Cheddar cheese

2 lg. tomatoes, cut in wedges

1/4 lb. butter

2 cans shrimp (4 1/2 oz each) drained and soaked

10 oz. frozen green peas - thawed

4 C. shredded red or green cabbage

1 1/2 C. mayonnaise or salad dressing

1/2 C. bottled Italian salad dressing

In a large bowl, layer greens, macaroni, 1 1/2 cups cheese, tomatoes, shrimp, peas and cabbage. Combine mayonnaise and Italian dressing; pour over salad. Top with remaining cheese. Cover and refrigerate for several hours. Toss to serve. Refrigerate any leftovers. Serves 8.

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