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| 4 | Green peppers; halved, seeded |
| 1 Dose | Spam luncheon meat - (7 oz); diced |
| 1 Dose | Whole-kernel corn - (8 3/4 oz); drained |
| 1/2 Tasse | celery chopped |
| 1/4 Tasse | monterey jack cheese shredded |
| 1 Esslöffel | onion minced |
| 1 Prise | black pepper freshly ground |
| 3 Esslöffel | Italian dressing |
| 3 Tasse | lettuce Shredded |
| 1 Dose | Pimentos; cut into strips |
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Simmer pepper halves in boiling water 2 minutes, making sure peppers are completely covered. Drain and rinse with cold water; refrigerate until cold.
Combine Spam, corn, celery, cheese, onion, and pepper; mix with dressing. Spoon onto pepper halves.
Divide lettuce into 4 salad plates; place 2 filled peppers on each plate. Garnish tops with pimento strips.
This recipe yields 4 servings.
Per serving: 69 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g Protein; 10g Carbohydrate; 6mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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