1 fourteen oz. can artichoke hearts, drained and cut up
Mix sour cream and salad dressing mix. Refrigerate.
Toss lettuce, vegetables and artichokes in a large bowl. Top with desired amount of sour cream mixture; toss until evenly cooled. Store any remaining cream mixture in refrigerator. You may add crumbled cheese, basil, cilantro, dill, or chopped walnuts.