🥗 Mixed green salad (salade mêlée)
Salade mêlée is a simple French-style mixed salad of tender leaves with sliced tomato, cucumber and grated carrot, tossed in a sharp vinaigrette. It is crisp, fresh and light, and it appears on bistro menus as a starter or as the side that comes with a main course. The vegetables change with the season, but the dressing is always simple.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g mixed salad leaves
- 2 tomatoes, cut into wedges
- 1/2 cucumber, sliced
- 1 carrot, grated
- 2 tbsp olive oil
- 1 tbsp red vinegar
- Salt and black pepper
Method
- Wash and dry the salad leaves well.
- Whisk the oil, vinegar, salt and pepper into a vinaigrette.
- Arrange the leaves, tomato, cucumber and carrot in a bowl.
- Dress just before serving and toss gently.
How to make it lighter
- Most of the calories come from the dressing: 1 tbsp oil ≈ 120 kcal, so measure it instead of pouring.
- Add more cucumber and leaves for volume at almost no extra calories.
- Serve the vinaigrette on the side and dip each forkful.
History
Mixed salads of this kind are a standard starter in France and French-speaking Switzerland, where the name simply means “mixed salad”.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →