Vegan Classic French Salad
Brighten up your table with this Vegan Classic French Salad—a timeless recipe brimming with fresh, vibrant ingredients and a tangy homemade vinaigrette. This plant-based take on the traditional French salad features crisp mixed greens, crunchy radishes, juicy cherry tomatoes, and the bold zest of red onion and capers. Fresh parsley and chives elevate the flavor profile, while the luscious dressing, made with extra virgin olive oil, Dijon mustard, lemon juice, red wine vinegar, and a touch of maple syrup, offers the perfect balance of tangy and sweet. Ready in just 20 minutes, this salad is easy to prepare and makes an elegant starter or a refreshing side dish for any occasion. Whether you're looking for a healthy, vegan-friendly recipe or simply a delicious way to enjoy vegetables, this French-inspired masterpiece is sure to delight! Keywords: vegan French salad, classic French salad recipe, tangy vinaigrette salad, plant-based starter, quick vegan salads.
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Recipe Information
Ingredients
- 4 cups mixed salad greens
- 6 pieces radishes
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 small red onion
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1.5 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the mixed salad greens thoroughly, then place them in a large salad bowl.
Thinly slice the radishes and add them to the bowl with the salad greens.
Cut the cucumber into thin rounds and add it to the salad mixture.
Halve the cherry tomatoes and add them to the bowl.
Slice the red onion into thin rings and scatter them over the salad.
Add the capers to the salad for an extra burst of flavor.
Finely chop the fresh parsley and chives, then sprinkle them over the top of the salad.
In a small mixing bowl, combine extra virgin olive oil, Dijon mustard, lemon juice, red wine vinegar, maple syrup, salt, and black pepper. Whisk until the dressing is well emulsified.
Pour the vinaigrette over the salad components and toss everything together gently until well coated.
Serve the salad immediately as a refreshing starter or a light side dish.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 19.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
