2 (14 oz.) cans artichoke hearts, drained and halved
2 c. thinly sliced mushrooms
1 1/3 c. snow peas
8 lg. lettuce leaves
Sliced, blanched almonds (optional)

DRESSING:

1/4 c. red wine vinegar
1/4 c. vegetable oil
2 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. dried dill weed
Salt and pepper to taste
1 c. heavy cream

8 servings.

In non-metal bowl, combine artichoke hearts, mushrooms, and snow peas. In separate bowl, combine all dressing ingredients, except cream. Mix well. Slowly add cream, whisking until well combined. Pour dressing over vegetables and toss well. Serve on lettuce leaves. Sprinkle with almonds.