6 oz. (1 can) black-eyed peas
1 c. celery, chopped
1 green pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
4 oz. (1 can) diced mushrooms (drained)
4 oz. (1 jar) pimento (drained)
8 oz. (1 bottle) salad dressing, Italian
4 green onions, chopped
1 bunch lettuce leaves
3 slices bacon, cooked and crumbled

Rinse and drain black-eyed peas. Combine with celery, green pepper, tomato, garlic, mushrooms, pimento, salad dressing and 1 green onion (remainder to be used later). Toss gently.

Cover and chill at least 8 hours. Drain. Stir occasionally after chilled.

To serve: Line a 32-ounce bowl with lettuce leaves. Spoon mixture into the lined bowl. Garnish with bacon bits and 3 sliced green onions.

Makes 8 servings.