1 (16-ounce) can green peas, drained
1 (16-ounce) can whole kernel corn, drained
1 (14-ounce) can artichoke hearts, drained and quartered
1 large onion, sliced into thin rings
1 medium-size green pepper, cut into strips (optional)
1 (8-ounce) bottle
Combine peas, corn, artichoke, onion, and green pepper, if desired; add dressing.
Just before serving, stir in tomato and lettuce.
Top with bacon and croutons.
Leftover salad will keep for several days in refrigerator.