The Perfect Salad for Summer

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Summer Pretty Salad

Summer Pretty Salad

This salad is big on beauty and low on work!
Prep Time: 10 minutes
Course: Salad
Cuisine: American
Keyword: salad
Servings: 4 people
Calories: 78kcal
Author: Judy Doherty


  • 1 cutting board
  • 1 chefs knife


  • 4 cups mesclun greens washed and drained, ready to serve
  • 1 cup arugula washed and drained, ready to serve
  • 1 cup edible flowers nasturtiums, pansies, etc rinsed and patted dry
  • 1 cup strawberries quartered and hulled
  • 2 tbps almonds chopped and toasted
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tablespoon skim milk or plant-based milk


  • Make the dressing by mixing the yogurt, vinegar, milk, and seasonings. Whisk smooth in a bowl with a whip then chill in a serving cup.
  • Place the greens on a large plater or platter. Top verh the edible flowers, strawberries, almonds, and tomatoes. Cover and keep chilled until ready to serve.
  • When it is time to serve the salad, serve the dressing to the side.


Serving: 2cups | Calories: 78kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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