OUR FAVORITE SUMMER SALADS
Welcome to our joyful summer kitchen, where refreshing flavors dance in harmony with sunny days. At FRNCH, we love sharing our culinary favorites as much as our fashion inspirations. Let us take you on a gourmet journey through our team's favorite summer salads, light and colorful creations that awaken our taste buds and accompany our moments of conviviality. Prepare to discover surprising flavor combinations and tips for creating salads that are as delicious as they are stylish. It's an ode to summer, freshness, and creativity, all FRNCH-style.
INGREDIENTS
2 cups cooked cauliflower, 1 cup sautéed mushrooms, 1/2 cup pickled cucumbers, 1/4 cup pickled onions, 2 cups mixed salad, 200g grilled chicken breast, 1/2 cup cooked bulgur, 1 egg_x0003_3 tablespoons olive oil, 2 tablespoons cider vinegar, 1 teaspoon honey, 1/2 teaspoon mustard
For one serving:
Calories: 400-450 kcal
Protein: 25 g
Lipids: 18 g
Carbohydrates: 35 g
Fiber: 7 g
In a large salad bowl, combine the mixed greens, cooked cauliflower florets, sautéed mushrooms, pickled cucumbers, and pickled onions. Prepare the dressing by combining the olive oil, cider vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Add the cooked bulgur, diced grilled chicken, and egg. Drizzle the salad with the previously prepared dressing and toss gently to coat all the ingredients. Serve the salad with pita bread triangles.
For one serving:
Calories: 550-600 kcal
Protein: 25 g
Lipids: 35 g
Carbohydrates: 40 g
Fiber: 6 g
INGREDIENTS
200g cooked and cooled pasta, 200g grilled chicken breast, sliced, 1 cucumber, washed and sliced, 1 carrot, peeled and grated, 2 cups mixed salad leaves, 10 cherry tomatoes, halved, 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil
In a large bowl, combine the cooked and cooled pasta with the diced grilled chicken, cucumber slices, grated carrots, mixed greens, and halved cherry tomatoes. Prepare the pesto by placing the basil, grated Parmesan cheese, pine nuts, and garlic in a blender or food processor. Blend while gradually drizzling in the olive oil. Season with salt and pepper to taste. Pour the pesto over the pasta salad and toss well to coat all the ingredients with the delicious sauce. Serve the pasta salad on individual plates and accompany it with pita bread triangles.
INGREDIENTS
4 eggs, hard-boiled and quartered, 100g crumbled feta cheese, 1 yellow tomato, 1 red tomato, 2 cups mixed salad, 1 cup cooked and cooled rice, 1 cup cooked chickpeas, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey
For one serving:_x0003__x0003_
Calories: 500-550 kcal
Protein: 20 g
Lipids: 25 g
Carbohydrates: 50 g
Fiber: 8 g
In a large salad bowl, arrange the mixed lettuce leaves. Add the diced yellow and red tomatoes over the salad. Scatter the cooked and cooled rice and cooked chickpeas over the salad. Arrange the hard-boiled egg quarters and crumble the feta cheese over the mixture. Prepare the dressing by combining the olive oil, red wine vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve the salad with pita bread triangles.
For one serving:
Calories: 400-450 kcal
Protein: 25 g
Lipids: 18 g
Carbohydrates: 35 g
Fiber: 7 g
INGREDIENTS
1 cup cooked and cooled rice, 2 ripe peaches, washed and cut, 1 cooked beet, peeled and cut, 200g grilled chicken breast, 1/4 cup crumbled feta cheese, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon mustard
In a large salad bowl, combine the cooked and cooled rice with the peach slices, diced beets, and grilled chicken breast strips. Prepare the dressing by combining the olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Drizzle the dressing over the rice salad and toss gently to coat all the ingredients. Add the crumbled feta cheese to the salad. Serve immediately to enjoy the freshness and summer flavor of the ingredients.
