Meatless Monday: Arugula, Radish, Mint, and Pea Salad

Throw together this simple salad from Cook's Country for a light, meatless lunch or dinner today. (Or, you know. Whenever you want.) Serve with bread and cheese for a heartier meal.

Photo courtesy Cook's CountryArugula, Radish, Mint, and Pea Salad
Serves 4
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 (6 cups) ounces baby arugula
10 radishes, trimmed and sliced thin
1 cup frozen peas, thawed
Salt and pepper
4 large hard-cooked eggs, chopped

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.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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