Summer Salad

1. 1

   Mix together in a salad bowl 1/2 teaspoon salt, a little pepper, 1/2 teaspoon dry mustard, 2 tablespoons vinegar, and 6 tablespoons olive oil. Add 1/2 cup each cooked asparagus tips cut in pieces, cooked tring beans, cooked peas, and sliced radishes, 3 artichoke bottoms, cooked and sliced, 2 hard-cooked eggs, chopped, and 1 teaspoon of mixed herbes. Toss all together and marinate for 1/2 to 1 hour. Just before serving, blend in 1/4 cup mayonnaise.

No additional tips available.