Irish Salad
Source/Author: George
Makes 4 servings
Ingredients:
| • sugar | 2 teaspoons |
| • salt | 1/4 teaspoons |
| • Dijon mustard | 1 tablespoon |
| • Black pepper | 1/8 teaspoon |
| • mayonnaise | 3 tablespoons |
| • canola oil | 1 tablespoon |
| • cider vinegar | 1 tablespoon |
| • torn romaine lettuce | 6 cups |
| • baby arugula | 2 cups |
| • cucumber, halved lengthwise and sliced | 1 large |
| • radishes, thinly sliced | 4 |
| • chopped chives | 3 tablespoons |
| • hard-boiled eggs, cut into wedges | 2 |
| • bottled pickled beets, quartered | 2 |
1. For dressing, whisk mayonnaise, mustard, oil, vinegar, sugar, salt and pepper in small bowl until well blended.
2. For salad, toss romaine, arugula, cucumber, radishes and chives in large bowl. Divide among 4 plates; top with egg wedges and beet quarters. Serve dressing separately or drizzle over salad just before serving.
