1 (16 oz.) pkg. frozen green peas, thawed and drained
1 (16 oz.) pkg. frozen whole kernel corn, thawed and drained
1 (14 oz.) can artichoke hearts, drained and quartered
1 med. onion, thinly sliced
1 med. green pepper, cut into strips
1 (8 oz.) bottle creamy Italian dressing
1 tomato, cut into wedges
1-2 c. torn lettuce
4 slices crisp bacon, crumbled
Seasoned croutons

Combine peas, corn, artichoke, 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. Yield: 6-8 servings.