Cubed salad


Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
105 K 4.3/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: August 4th 2014
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 50 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.
Cubed salad : Stage 1
Prepare 150 g cucumber, dice small and sprinkle with fine salt.

Set aside.

Stage 2 - ⌛ 10 min.
Cubed salad : Stage 2
Prepare 150 g courgette, dice small and trickle half the 1 tablespoon olive oil and 1 tablespoon lemon juice over. Sprinkle with a little fine salt, mix and set aside.

Stage 3 - ⌛ 10 min.
Cubed salad : Stage 3
Peel 100 g raw beetroot, dice small and trickle 1 tablespoon olive oil and 1 tablespoon lemon juice. Sprinkle with a little fine salt, mix and set aside.

Stage 4 - ⌛ 5 min.
Cubed salad : Stage 4
Dice 80 g smoked salmon and set aside.

Stage 5 - ⌛ 5 min.
Cubed salad : Stage 5
Dice 100 g Comté cheese and set aside.

Stage 6 - ⌛ 3 min.
Cubed salad : Stage 6
Put into a large salad bowl the salmon, Comté and cucumber (drained).

Stage 7 - ⌛ 3 min.
Cubed salad : Stage 7
Add the beetroot and courgettes (drained).

Stage 8 - ⌛ 3 min.
Cubed salad : Stage 8
Add the chopped herbs, then 6 tablespoons french dressing (vinaigrette) and mix well.

Your cubed salad is ready.
Remarks
As with any salad, the proportions are only approximate, so you can vary them as you choose.

If you do not have Comté cheese, use something similar ((Gruyère, Cheddar, ...).
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %20 RDI=2 %160 RDI=20 %1,780 RDI=90 %7,470 RDI: 90 %
Per 100 g8 RDI=3 %2 RDI=0 %20 RDI=3 %240 RDI=10 %1,020 RDI: 10 %
Per person10 RDI=4 %2 RDI=0 %30 RDI=4 %300 RDI=20 %1,240 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: Fish, milk, Sulfites, mustard
How much will it cost?
  • For 6 people : 5.85 €
  • Per person : 1.00 €

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
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).
August 15th 2010243 K5 2 hours 30 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019408 K4.5 4 hours 20 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018437 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017778 K 313.8 40 min.
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011277 K4.1 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)

*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