1/2 c. salad oil
3 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. sugar
1 tsp. dill weed
Salt & pepper to taste
2 (17 oz.) cans sweet peas, drained
1 c. finely julienned carrots
1 c. diced red cabbage
Butter lettuce

Combine oil, vinegar, mustard, sugar, dill, salt and pepper; mix well. Combine dressing, peas, carrots and cabbage; toss gently to coat. Serve on lettuce. Makes 6 to 8 servings.