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Salade Francais Espagnole

Posted Apr 24 2013 9:48am

I have a new favorite salad. It’s so yummy I’ve eaten it twice in the past 3 days and plan to have it again very soon. It’s called Salade Francaise-Espagnole, mixed greens, herbs, red onion, grapes and oranges tossed in a Spanish-inspired vinaigrette, topped with crumbled blue cheese.

I made it Saturday night to go with my first attempt at paella (which turned out better than I expected and plan to post soon). And because it was so refreshing and delicious I made it again for lunch today.

Salade Francaise-Espagnole from The Bonne Femme

Salade Francaise-Espagnole from The Bonne Femme

It’s from The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day , one of my favorite new cookbooks that hasn’t let me down yet. Everything I’ve tried from it has turned out deliciously. When I saw my sister, a fellow cookbook junkie, on Saturday she mentioned that she has been having fun reading and cooking from it too.

When we made this Salade Francais-Espagnole Saturday night, we served the blue cheese on the side for people to add as they liked, since not everyone is a fan. For today’s lunch, I lightened the dressing slightly, replacing 1 tablespoon of oil with orange juice with good results. To keep the dressing’s distinctive Spanish flair be sure to include the Spanish paprika and sherry vinegar. This is a salad I see myself turning to frequently this spring and summer.


The Bonne Femme Salad Francais-Espagnole

The Bonne Femme Salad Francais-Espagnole

Salade Francais Espagnole
Prep time

Total time


A bright, colorful salad of mixed greens, red onion, oranges and grapes tossed in a Spanish-inspired vinaigrette and garnished with herbs and blue cheese
Recipe type: Salad
Serves: 4

  • 1 tablespoon finely minced shallot
  • Salt and freshly ground black pepper to taste
  • ⅛ teaspoon Spanish paprika, plus extra for garnish
  • 1 tablespoon sherry vinegar
  • 1 tablespoon orange juice
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces fresh mild and spicy greens, such as baby lettuces, arugula and watercress, torn (about 4 cups)
  • ¼ cup snipped fresh parsley or mint or a combination
  • ½ red onion, sliced into thin half-moons
  • 2 oranges, peeled, sliced and seeded
  • 1 cup seedless red grapes, halved
  • ½ cup crumbled Spanish or French blue cheese, such as Cabrales or Roquefort (I used Wisconsin gorganzola)

  1. In a small bowl mash together the shallot, salt, pepper and paprika to break up the shallots a little bit. Whisk in the sherry vinegar and orange juice and then the olive oil and set aside.
  2. In a large bowl, toss the greens and the herbs with enough dressing (about half of it) to coat the leaves nicely. Arrange the lettuce on a large platter. Toss the red onion with a bit of the dressing, and arrange it over the greens. Arrange the oranges and grapes over the salad. Season with salt and pepper, and a tiny bit more paprika. Crumble the blue cheese over the salad. Drizzle the oranges, grapes and cheese with just a little more dressing and serve immediately

Nutritional Estimates Per Serving (1/4th): 195 calories, 12.1 g fat, 18.7 g carbs, 3.7 g fiber, 5.4 g protein and 5 Weight Watchers PointsPlus (Based on including all the ingredients, even the fruits and vegetables.)




Slightly adapted from   The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day

More Weight Watchers Friendly Salads

Pasta Salad with Blue Cheese Walnuts and Arugula
Italian Arugula Salad
Skinny Chopped Greek Salad
Mixed Greens with Irish Cheddar, Apples, Dried Cranberries and Toasted Walnuts

This recipe was so yummy I’ve shared it here:


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