Best Easy French Salad Recipes

Easy French - Cut Green Bean Salad image

Provided by Marlitt

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

2 (14 ounce) cans French style green beans
1 small onion, finely diced
1/4 cup mayonnaise, you can add more to your taste
salt and pepper

Steps:

Nutrition Facts : Calories 120.2, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 591.2, Carbohydrate 18.1, Fiber 6.2, Sugar 4.1, Protein 3.2

EASY FRENCH SALAD image

Categories Apple

Number Of Ingredients 8

Make the Dressing First
Perhaps the most common way to make salad is to put your salad ingredients in a bowl, make the dressing separately, then toss everything together.
My friend's technique, which she learned from French friends, actually makes the dressing right in the salad bowl first.
She whisked her dressing ingredients in the big salad bowl, piled the salad on top of that, then just put it aside until we were ready to toss it together at the last minute. By doing this, she said, everything is ready to go and you're only washing one bowl instead of two.
3 More Tips
I've been running with her idea and tweaking it for years to suit my cooking style, and here are a couple of other things I've learned along the way:
Make Extra Dressing: Even if you don't plan to use all the dressing for that particular salad, you can make a full batch of the dressing in the bowl, then transfer the excess to another container to save for later.
Place Sturdier Veggies on the Dressing First: Put crisper vegetables like carrots or cucumber on top of the dressing before the delicate greens and they'll make a protective barrier that will keep your greens from getting too soggy.

Steps:

Make the Dressing First Perhaps the most common way to make salad is to put your salad ingredients in a bowl, make the dressing separately, then toss everything together. My friend's technique, which she learned from French friends, actually makes the dressing right in the salad bowl first. She whisked her dressing ingredients in the big salad bowl, piled the salad on top of that, then just put it aside until we were ready to toss it together at the last minute. By doing this, she said, everything is ready to go and you're only washing one bowl instead of two. 3 More Tips I've been running with her idea and tweaking it for years to suit my cooking style, and here are a couple of other things I've learned along the way: Make Extra Dressing: Even if you don't plan to use all the dressing for that particular salad, you can make a full batch of the dressing in the bowl, then transfer the excess to another container to save for later. Place Sturdier Veggies on the Dressing First: Put crisper vegetables like carrots or cucumber on top of the dressing before the delicate greens and they'll make a protective barrier that will keep your greens from getting too soggy. Enjoy Easy Transport: If the dressing's already in the bowl, you can just cover the salad bowl, easily travel with it, and not have to worry about bringing the dressing along separately.