Take a virtual trip to the French countryside with this French Salad. Also learn a shortcut to making French salad dressing.
I first had a salad similar to this at the Cheesecake Factory. I’ve ordered it many times. And just recently started making it at home. They call theirs a French Country Salad. French Salad is pretty to look at and delicious to eat. The combination of beets, cooked asparagus (which I prefer to cook in my air fryer), goat cheese, candied pecans and French vinaigrette works really well together. Add some cooked chicken breast to this salad and you have dinner.
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How to make French salad dressing
If you’d like to know how to make a French vinaigrette from scratch, click here to check out this recipe. I didn’t have any vinegar or olive oil in the house, but I did have a bottle of this Newman’s Own Balsamic Vinaigrette in my refrigerator. So I made a cheater’s version of this classic dressing. I mixed in a little dijon mustard and black pepper with the prepared balsamic vinaigrette. It was delicious.
What course is salad in France?
I have visited France a couple of times in my life. Often they’ll serve a plain green salad with dinner and usually after the main course and before the cheese coarse and/or dessert. The purpose is to cleanse the palate. The fresh greens and acidic nature of the vinaigrette help to prepare you to truly enjoy your dessert. This makes a lot of sense to me.
What to serve with this French Salad
In keeping with the French inspiration of this salad, here’s a complete menu that’d be fun to serve at home. Watch a French inspired movie, like “An American in Paris”, “Amelie” or “Ratatouille” and you’ve got a really fun evening in with the family – or a date night.
- I used this brand of sugared pecans
- How to make Air Fryer Asparagus
- Newman’s Own Balsamic Vinaigrette
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- 1 bag spring mix salad
- 1 bunch asparagus
- 1 cup pickled sliced beets drained
- 1/2 cup crumbled goat cheese
- 1/2 cup sugared pecans
- 1/2 cup French vinaigrette dressing
- Cook the asparagus in an air fryer, or grill it.
- If making you're own vinaigrette as I described, mix about 1/2 cup of the Newman's Own balsamic vinaigrette with 2 tablespoons of Dijon mustard and 1/2 teaspoon black pepper.
- Divide the spring mix among four salad plates.
- Top each salad evenly with the cooked asparagus, beets, goat cheese and sugared pecans.
- Top each salad with a few tablespoons of the vinaigrette dressing. Serve.