Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Each salad greens |
½ cup | Green peas |
1 \N | Red onion rings |
1 cup | Alfalfa sprouts |
½ cup | Fresh parsley |
3 \N | Hard cooked eggs |
1 cup | Dressing |
dressing ; 1 c mayonnaise, 1 clove garlic choppod, ½ tsp. each salt and pepper, 1 tsp. tarragon. mix well and spread on top of salad ingredients except eggs. slice eggs and arrange on top, hence the name daisy salad. refrigerate for 3 - 5 hours for flavors to blend.