Antipasto Salad - Spring Vegetable Antipasto Salad

• 2/3 cup (150 ml) heavy cream
• 1-1/2 cups (350 ml) mayonnaise
• 1 can (2 oz (56 grm).) flat anchovies, drained
• 1/2 cup (125 ml) chopped green onion
• 1/2 cup (125 ml) chopped fresh parsley
• 2 Tbl. chopped chives
• 2 ripe avocados
• 2 tbsp (30 ml). lemon juice
• 1 lb (.5 kg). fresh asparagus spears, cooked crisp-tender and chilled
• 1 lb (.5 kg). pea pods, cooked crisp-tender and chilled
• 1 jar (6 oz (168 grm).) marinated artichoke hearts, drained
• Boston lettuce

1. For dressing, combine all ingredients in blender.
2. Puree until smooth.
3. Refrigerate at least one hour (overnight is preferable) to blend flavors.
4. Halve avocados; peel and pit.
5. Cut into chunks into a medium bowl.
6. Toss with lemon juice.
7. Line a large platter with lettuce.
8. Arrange vegetables on top.
9. Pour dressing into serving bowl and pass with or drizzle over arranged salad.

heavy cream, mayonnaise, flat anchovies, green onion, parsley, tbl, avocados, lemon juice, pea pods, hearts, boston lettuce

Taken from online-cookbook.com/goto/cook/rpage/000358 (may not work)