Cold Vegetable Medley Salad - cooking recipe

Ingredients

16 oz. can green peas, drained
16 oz. can whole kernel corn, drained
14 oz. can artichoke hearts, drained and quartered
1 large onion, sliced in thin rings
1 medium green pepper, cut into strips
8 oz. bottle creamy Italian dressing
1 tomato, cut into wedges
1 to 2 c. torn lettuce
imitation bacon, or crisply fried bacon bits
seasoned croutons

Preparation

Combine peas, corn, artichokes, onion and green pepper.
Add dressing.
Just before serving, stir in tomato and lettuce.
Top with bacon and croutons.
Leftover salad will keep for several days in refrigerator.