Picnic Salad Bowl - cooking recipe

Ingredients

1 (15 1/2 oz.) can green beans
1 (15 1/2 oz.) can corn
1 (15 1/2 oz.) can peas
1 1/2 c. bean sprouts
1 (4 oz.) can mushroom pieces
1 c. diced celery
1 bunch green onions, chopped
1/4 c. pimento, chopped
4 slices crumbled bacon
1 tsp. salt
1 fresh tomato, diced
1/8 tsp. black pepper
3/4 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. granulated garlic
1 c. salad oil
6 Tbsp. wine vinegar
4 Tbsp. fresh lemon juice
1/2 tsp. dried basil
1 small head lettuce, shredded

Preparation

Drain beans, corn, peas and mushrooms and place in a large bowl, along with the bean sprouts, celery, green onions, pimento, bacon, salt and tomato.
Toss lightly.
Combine spices with oil, vinegar and lemon juice.
Shake well to blend.
Pour dressing over the vegetables and toss gently.
Chill until ready to serve.
Toss in lettuce.