16 oz. can whole green beans, drained
16 oz. sliced carrots
6 oz. can water chestnuts, drained and sliced thin
2 cans hearts of artichokes, quartered
1 green pepper, sliced into rings or chopped
1 small jar chopped pimentos
1 head lettuce
1 c. celery, sliced
1/2 c. ripe black olives, sliced
1 onion, sliced into rings or chopped
1 can English peas, drained
16 oz. bottle Italian dressing

Combine vegetables. Pour dressing over vegetables. Cover. Marinate overnight. Drain vegetables. Arrange on lettuce leaves. If you prefer plenty of dressing, do not drain.