Recipe by MARY-ELIZABETH VAQUER
"A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair. Be sure to use the white daisies with yellow centers, and make sure they are pesticide free."
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shallots, finely chopped
2 1/2 tablespoons
white wine vinegar
chopped fresh parsley
salt to taste
ground black pepper
spring lettuce mix
roma (plum) tomatoes, diced
English daisy blossoms
Tasty and very spring like. Didn't have the daisies so I didn't include. Would be pretty for a ladies luncheon.
This was wonderful. Beautiful presentation.
Nice fresh, bright salad. The dressing was nice, but, honestly, I liked it better before the sour cream. It was beautiful and just crisp and light. I didn't think the sour cream added much to it. I used a very high quality olive oil for this, and I think that is a key. Daisies, around here, get gobbled up before they leave the yard, so the lil yellow and white ones were out..but, I still added some live, big, colored blossoms for the character. I also used cherry tomatoes, out of preference.
Great recipe! I didn't have everything so I substituted:
white wine vinegar for red wine vinegar
shallots for onion
roma tomatoes for tomatoes on the vine
no Daisy blossoms
Turned out really good, and all my guests loved it.
This was delicious! Also pretty as a picture. I will make this again, in fact I am making it for a luncheon next week. I can't wait to hear the reviews. Thanks.
Very good salad, love the colors and the flavor. Truely makes you feel like Spring.
This salad is a great change from the usual. The dressing is wonderful, loved the shallots. I didn't have any daisies but it was beautiful without them. i'll be making this a lot this summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh as a Daisy Spring Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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