Daisy Salad

This vibrant Daisy Salad is a delightful blend of textures and flavors, perfect for a light lunch or a refreshing side dish. The base consists of crisp mixed greens, sweet green peas, and crunchy alfalfa sprouts, topped with thinly sliced red onion for a sharp bite. Fresh parsley adds a burst of herbal brightness, while the creamy tarragon mayonnaise dressing ties everything together with rich, aromatic notes. The star of the show is the hard-boiled eggs, sliced and arranged in a circle to resemble daisy petals, giving the salad its charming name. Ideal for potlucks, picnics, or a quick meal, this dish brings a touch of elegance to simple ingredients.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 346.1

Dietary: Gluten-free, Vegetarian

Description

This vibrant Daisy Salad is a delightful blend of textures and flavors, perfect for a light lunch or a refreshing side dish. The base consists of crisp mixed greens, sweet green peas, and crunchy alfalfa sprouts, topped with thinly sliced red onion for a sharp bite. Fresh parsley adds a burst of herbal brightness, while the creamy tarragon mayonnaise dressing ties everything together with rich, aromatic notes. The star of the show is the hard-boiled eggs, sliced and arranged in a circle to resemble daisy petals, giving the salad its charming name. Ideal for potlucks, picnics, or a quick meal, this dish brings a touch of elegance to simple ingredients.

Ingredients

1 cup Each salad greens
1/2 cup Green peas
1 Red Onion rings
1 cup Alfalfa sprouts
1/2 cup Fresh parsley
3 Hard Cooked eggs
1 cup Dressing

Directions

1
In a small bowl, whisk together 1 cup mayonnaise, 1 minced garlic clove, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon tarragon until smooth.
2
In a large serving bowl, combine the mixed salad greens, green peas, alfalfa sprouts, red onion rings, and fresh parsley.
3
Drizzle the prepared tarragon dressing evenly over the salad ingredients and toss gently to coat, leaving the eggs aside.
4
Slice the hard-boiled eggs into thin rounds.
5
Arrange the egg slices on top of the dressed salad in a circular pattern to resemble daisy petals.
6
Cover and refrigerate for 3 to 5 hours to allow the flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 346.1kcal

% Daily Value *
Total Fat 24.4g38%
Saturated Fat 5.1g26%
Cholesterol 279.8mg94%
Sodium 321.1mg14%
Total Carbohydrate 21.5g8%
Dietary Fiber 6.1g25%
Sugars 11.1g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: daisy salad, egg salad, spring salad, tarragon dressing, alfalfa sprouts, green peas, hard boiled eggs, fresh parsley, red onion, potluck salad, lunch ideas, easy salad, creamy salad, herb salad, side dish, picnic food

Read it online: https://www.chefs-mate.com/recipe/daisy-salad/