One for the Table: DIY vinaigrette dresses up quick salad
1 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper, to taste
1. Shake all the ingredients together in a jar with a tight fitting lid
2. Refrigerate for up to two days.
For the salad:
4 cups lightly packed stemmed arugula
4 cups lightly packed mesclun greens
4 medium radishes, sliced thin
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