Garden Supper Salad - cooking recipe

Ingredients

1 head iceberg lettuce
1 small red bell pepper
6 green onions (scallions)
6 large mushrooms
Lemon-Marinade
1 1/2 oz. can water packed tuna
16 cherry tomatoes
2 large carrots
1 small green pepper
1 small cucumber
1 (6 oz.) jar marinated artichoke hearts
2 large avocados
4 slices bacon

Preparation

Core, rinse and thoroughly drain lettuce. Refrigerate in plastic bag or crisper.
Peel and slice carrots. Steam until just tender and cool. Cut pepper into chunks. Thinly slice green onions, cucumber and mushrooms.
Lightly steam pepper and onions until tender and crisp.
In a large bowl, combine steamed vegetables, cucumber and mushrooms.
Drain artichoke hearts, reserving marinade.
Add artichokes to bowl.