Fresh as a Daisy Spring Salad

Fresh as a Daisy Spring Salad

8 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
MARY-ELIZABETH VAQUER
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In the container of a food processor or blender, combine the lemon juice, Dijon mustard, shallots, vinegar, and parsley. Process until shallots are no longer visible. Slowly pour in the oil while continuing to blend. Blend in sour cream, and season with salt and pepper.
  2. Cut the avocado into quarters and remove the pit. Cut each quarter into 3 slices. Fan each quarter of the avocado towards the side of each salad plate. In a large bowl, toss the lettuce mix with tomatoes. Pour dressing over the lettuce and tomato, and toss to coat. Portion the salad onto the plates so that the ends of the avocado fan are showing. Sprinkle each plate with pine nuts, and garnish with a daisy bud.

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Reviews (8)

Rate This Recipe
JDVMD
12

JDVMD

Tasty and very spring like. Didn't have the daisies so I didn't include. Would be pretty for a ladies luncheon.

Rosemary
12

Rosemary

This was wonderful. Beautiful presentation.

Keni
10

Keni

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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