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Welcome to Burnt Toast food blog. We’re Lee and Rebel, mom and daughter home cooks.

Join us in a conversation about our favorite foods, family stories, recipes we’ve updated for food intolerances, and the fun we have cooking together for parties and gatherings.

Cook together. Eat together.


Simple French Salad with Homemade Vinaigrette

Simple French Salad with Homemade Vinaigrette

Cook Together, Eat Together: A Pop of Color for Your Tea Party

This simple salad is so easy to make and adds color and texture to a tea party or bridal shower. It balances well with all the richer foods like cream cheese sandwiches, desserts, or scones.

Our take on a simple French salad that we mixed with our homemade vinaigrette. We combined fennel, artichokes, and baby mixed greens. Then we made a vinaigrette with salt, pepper, Dijon mustard, shallots, vinegar and oil.

We love a good salad, but I often find myself going to a restaurant to buy a salad versus making one. All the ingredients and prep can seem like too much effort. I know sometimes I just want to keep it simple! That’s why I love this salad. Not only do I find it fresh and a complimentary side dish to a variety of meals, but it’s also so easy to make.

-Rebel

We combined mixed greens, grilled artichokes, fennel and dressing to create this tasty and easy French salad.
Side Dish, Salad, Tea Party, Bridal Shower, Baby Shower
Recipes
French
Yield: 4-6 side saladsPin it

Simple French Salad with Homemade Vinaigrette

prep time: 20 minscook time: total time: 20 mins

This recipe is our take on a classic, simple French salad. We combine fennel, mixed greens, artichoke hearts and a homemade dressing for a fresh and easy side salad.

ingredients:

  • 1 4 to 5 oz package of baby mix greens
  • 1 small fennel bulb
  • 1 6 oz package or can of grilled artichoke hearts
Salad Dressing
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons shallots, minced
  • 1/8 teaspoon salt
  • dash of pepper
  • 1 teaspoon Dijon mustard 
  • 4 to 6 tablespoons olive oil, to taste

instructions:

  1. Mix apple cider vinegar with shallots and soak for 5-10 minutes.
  2. Slice fennel paper thin and soak in cold water for 15 minutes. Drain and pat dry.
  3. Mix vinegar and shallots with salt, pepper, and Dijon mustard.
  4. Whisk in olive oil. Start by adding 4 tablespoons of olive oil, then add more to taste.
  5. Plate a handful of lettuce. Then top with sliced fennel and grilled artichoke hearts.
  6. Finish with dressing.

NOTES:

We like to use Organic Girl baby spring mix greens and Monterey Farms vacuumed sealed grilled artichoke hearts. We find both in the produce section of our grocery store.
Created using The Recipes Generator
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