Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until tender, about 30 minutes. Drain.

Mix corn, pimentos, green onions, olives, tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until well-blended. Add 1/2 bottle Italian dressing, and more to taste or if mixture appears too dry. Chill at least 2 hours.

Place romaine lettuce leaves in serving bowl. Put pea salad on top of leaves and sprinkle with remaining 1 tablespoon paprika.

This recipe yields 18 to 24 servings.

Each of 24 servings: 130 calories, 593 mg sodium, 4 mg cholesterol, 8 grams fat, 14 grams carbohydrates, 2 grams protein, 0.75 gram fiber