Arugula, Radish, Mint, and Pea Salad
By America's Test KitchenPublished on February 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
½ 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 thin1 cup frozen peas, thawedSalt and pepper 4 large hard-cooked eggs, chopped
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.
Time
30 minutesYield
Serves 4Ingredients
½ 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
Ingredients
½ 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
Ingredients
½ 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.
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