Cornucopia Salad Bowl

It takes time to put this salad together, but the stunning result is worth all the effort.

Makes 6 servings.

2 cans (16 ounces each) hominy, drained
1 can (12 or 16 ounces) whole-kernel corn, drained
1 cup diced celery
1/2 cup sliced green onions
6 tablespoons bottled thin French dressing
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) frozen Italian green beans
1 head of Boston lettuce
1/2 cup prepared sandwich spread
1 package (8 ounces) sliced salami

Procedure:
1. Combine hominy, corn, celery, green onions, 4 tablespoons of the French dressing, salt and pepper in a large bowl; chill at least an hour to season and blend flavors.
2. Cook green beans, following label directions; drain. Combine in a small bowl with remaining 2 tablespoons French dressing; chill along with hominy mixture.
3. When ready to serve, line a large shallow bowl with lettuce; shred any remaining and place in bottom of bowl. Stir sandwich spread into hominy mixture; mound on top of shredded lettuce.
4. Fold salami slices into cornucopia shapes, or cut into strips or small pieces; arrange in a circle on top. pile seasoned green beans in center.Garnish with a twist of pimiento, if you wish.