Arugula, Radish, Mint, and Pea Salad | America's Test Kitchen
A little mayonnaise and Dijon mustard turn a thin vinaigrette into a light, creamy dressing—perfect for a weeknight meal.
Keywords
- Salads
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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