Springtime mixed salad


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.
92 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: June 5th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Springtime mixed salad : Stage 1
Prepare 300 g lettuce and shred.

Stage 2 - ⌛ 3 min.
Springtime mixed salad : Stage 2
Thinly slice the courgettes (use the tiniest ones if you can).

Stage 3 - ⌛ 4 min.
Springtime mixed salad : Stage 3
Slice 2 hard-boiled eggs and thinly slice 1 spring onion (scallion).

Stage 4 - ⌛ 3 min.
Springtime mixed salad : Stage 4
Dice 50 g cheese.

Stage 5 - ⌛ 2 min.
Springtime mixed salad : Stage 5
Put all these ingredients into a salad bowl, add 100 g tuna in oil...

Stage 6 - ⌛ 1 min.
Springtime mixed salad : Stage 6
...then the chopped parsley and chive flowers.

Stage 7 - ⌛ 2 min.
Springtime mixed salad : Stage 7
Finish by adding 5 tablespoons french dressing (vinaigrette) and mix well.

Your mixed salad is ready.
Remarks
For a fresher flavour, replace half the vinaigrette with lemon juice.
Keeping: Should be used the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %20 RDI=2 %120 RDI=20 %1,360 RDI=70 %5,700 RDI: 70 %
Per 100 g5 RDI=2 %2 RDI=0 %10 RDI=2 %140 RDI=7 %600 RDI: 7 %
Per person10 RDI=5 %5 RDI=1 %30 RDI=4 %340 RDI=20 %1,430 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, milk, Fish, Sulfites, mustard
How much will it cost?
  • For 4 people : 5.60 €
  • Per person : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sausages with baked beans, French style
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious!
March 2nd 2022156 K4.6 1 hour 4 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
August 28th 2025354 K5 1 hour 15 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011299 K4.2 1 hour 4 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011279 K3.9 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page