Navruz Salad

1 small head of lettuce, such as Boston lettuce
2 Kirby cucumbers, peeled, seeded, and finely chopped
8 radishes, diced
3 scallions (white and green parts), diced
2 hard-boiled eggs, coarsely chopped
1/3 cup sour cream
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh coriander
Salt and pepper
3 Tbsp coarsely grated Muenster cheese

1. Wash the lettuce and tear it into small pieces.
2. Add the cucumbers, radishes, scallions, and eggs.  Stir in the sour cream, blending until mixture is smooth.
3. Stir in dill, parsley, and coriander, and add salt and pepper to taste.
4. Place salad in a bowl and sprinkle with the cheese.

Note: If you are not going to serve the salad immediately, mix together all the ingredients except for the cheese and sour cream. If the sour cream is added too long before serving time the radishes and cucumbers will start giving off water, and the salad will be soggy. If you are preparing the dish in advance, add the sour cream at the last minute and then sprinkle with the cheese.

Source: The Art of Uzbek Cooking, by Lynn Visson

Arugula and Radish Salad

1 tsp Dijon mustard
2 Tbsp fresh lemon juice
Coarse salt and ground pepper
2 Tbsp olive oil
4 to 5 bunches arugula (1 1/4 lb total, thick stems removed), washed well and dried
1 bunch radishes, sliced

In a large bowl, whisk together mustard and lemon juice, season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, toss to coat. Serve salad immediately.

Source: Tiny Organic's "Fresh From the Farm" Newsletter, June 20, 2012

Try #1 - June 21, 2012
This was pretty good, although nothing super special... I added some spinach and leftover romaine to the salad, so it wasn't just arugula.  Easy to make, fresh-tasting.