5	lbs.	fully cooked ham, cubed (5 to 6 lbs.)
5	lbs.	macaroni, cooked and drained (5 to 6 lbs.)
3	lbs.	chredded cheddar cheese
2	bags	frozen peas, thawed (20 oz. each)
2	bunches	celery, chopped (about 12 cups)
2	large	onions, chopped (2 to 2½ cups)
2	cans	pitted ripe olives, drained and sliced (5¾ oz. each.)
		DRESSING
2	qts.	mayonnaise
8	oz.	western or french salad dressing
¼	cup	vinegar
¼	cup	sugar
1	cup	light cream
1½	tsp.	onion salt
1½	tsp.	garlic salt
1	tsp.	salt
1	tsp.	pepper

Combine all salad ingredients. Combine all dressing ingredients; pour over the salad mixture and toss. Refrigerate.

Serves 100