Green Salad With Artichoke Hearts, Peas, And Bacon

• 1-1/2 cup Chopped Green Cabbage
• 1/2 cups Finely Sliced Celery
• 3/4 cups Green Peas
• 12 ounces, weight Quartered Artichoke Hearts
• 2 Tablespoons (or More) Favorite Salad Dressing (I Use Bernstein's Restaurant Italian)
• Salt And Pepper, to taste
• 6 whole Large Leaves Of Red And Green-leaf Lettuce, Torn Into Bite-sized Pieces
• 2 strips (or More) Cooked Bacon, Crumbled
• 1/2 cups Chives, Chopped

1. Mix together the cabbage, celery, peas, and artichoke hearts in a large bowl. Toss with salad dressing and season to taste with salt and pepper. Add torn lettuce to bowl. (Do ahead: At this point, the salad can sit for up to two hours, covered and refrigerated.)
2. When ready to serve . . . Toss salad and transfer to a serving bowl or platter. Sprinkle with chopped chives and crumbled bacon, and serve.

green cabbage, celery, green peas, hearts, favorite salad dressing, salt, red, bacon, chives

Taken from tastykitchen.com/recipes/salads/green-salad-with-artichoke-hearts-peas-and-bacon/ (may not work)