Arugula, Radish, Mint, and Pea Salad

Name: Arugula, Radish, Mint, and Pea Salad
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

Main Courses
Weeknight
Salads

Appears in Cook's Country April/May 2012

A little mayonnaise and Dijon mustard turn a thin vinaigrette into a light, creamy dressing—perfect for a weeknight meal.

SERVES 4

TIME 30 minutes

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