List of 51 recipes using French dressing (vinaigrette) (without meat)

Beetroot and black radish salad

The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.

Bistro-style endive salad

This delicious late-winter salad is made with red endives, slivers of Mimolette* cheese and toasted walnuts. In France it is known as a "Dutch" salad and typical bistro fare. *Currently banned in the USA.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Carrot salad with almonds and Comté cheese

A very simple and delicious carrot salad with toasted almonds and diced Comté cheese.

Cherry tomato and green bean salad

Here is a quick recipe for a very simple but delicious summer or late summer salad.

Cherry tomato and two cabbage salad

Green and red cabbage with cherry tomatoes make up this quick fall salad.

Cherry tomato salad, mixed greens, and Parmesan shavings

For this quick and delicious summer salad, use cherry tomatoes, green salad greens, and Parmesan shavings, all tossed together with a tasty vinaigrette.

Chickpea salad

This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

Crunchy radish and carrot salad

Quick and straightforward, this fresh, crunchy salad is ideal for early spring.

Crunchy spring salad

Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.

Cubed salad

For this fun salad, all the ingredients are cut into small dice, hence the name.

Douarnenez salad

For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

French bean salad with vinaigrette

A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.

Green and red salad with sardines and eggs mimosa

This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.

Jerusalem artichoke salad

This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.

Mixed salad

Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).

Mixed salad stack

A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a drizzle of vinaigrette dressing.

Mixed tomato salad

This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Pea and avocado salad

This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.

Prawn salad with a crunch

This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.

Purple sprouting broccoli and endive salad

This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.

Raw green asparagus salad

Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Red cabbage salad with chives

This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

Refreshing summer salad

A deliciously refreshing summer salad recipe, very simple to make, tomatoes, green salad and croutons, ideal for hot summer days.

Rice and fresh spinach salad

Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.

Rice and purple-sprouting broccoli salad

Like a classic rice salad, but with the crunch of purple-sprouting broccoli.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Tahitian salad

This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.

Very green mixed salad

A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs.

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

Warm broccoli and Tuna Salad

In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

Warm scallop and cabbage salad

This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

Warm white bean salad with smoked trout

"Land and sea" flavors for this salad featuring white beans and smoked trout.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

White Bean, Tuna, and Cheddar Salad

This salad features a mix of land and sea ingredients, including white beans, diced cheddar, and grilled tuna cubes.

Warm Leek and Potato Salad

This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.

Herb salad

Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.