1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 small yellow onion, diced
1 small carrot, diced
1 bunch fresh celery, diced
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 teaspoon ground black pepper
2 tablespoons Dijon mustard
In a medium bowl, mix mayonnaise, lemon juice, apple cider vinegar, onion, carrot, celery, mustard powder, salt, marjoram, rosemary, thyme and black pepper.
In a small bowl, mix mustard powder, salt, dried marjoram, rosemary, thyme, black pepper and Dijon mustard. Mix well.
Arrange lettuce in a single layer in a large bowl. Sprinkle salad with mayonnaise mixture and toss to coat. Cover and refrigerate overnight.
To serve, toss salad with mayonnaise mixture and toss to coat. Cover and refrigerate salad for at least 2 hours, making sure to let it sit overnight.