Name: Arugula, Radish, Mint, and Pea Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1/2 cup chopped fresh mint; 3 tablespoons white wine vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 6 ounces (6 cups) baby arugula; 10 radishes, trimmed and sliced thin; 1 cup frozen peas, thawed; Salt and pepper; 4 large hard-cooked eggs, chopped

Why This Recipe Works

A little mayonnaise and Dijon mustard turn a thin vinaigrette into a light, creamy dressing.

Before You Begin

Serve with crusty bread and good cheese for a light supper.

Instructions

Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.

Toss arugula, radishes, and peas together in large bowl. Toss with dressing until combined. Season with salt and pepper to taste. Top with eggs. Serve.

3.Enjoy!
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Appears In

Magazine

April / May 2012

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