Mixed Salad

16 Reviews
80% would make this recipe again

Preparation : 10 min
110 calories/serving


4 cups mixed greens 100 g
1 Belgian endive (Witloof) 150 g
1 fennels 360 g
3 tbsp Classic Vinaigrette 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.


  1. Wash the mixed greens and blot dry. Put them in a salad bowl. Remove the stalk and feathery leaves of the fennel. Thinly slice the bulb with a mandolin, then add it to the bowl. Prepare the Belgian endive, then julienne it and add it to the salad.
  2. Pour in the Classic Vinaigrette. Season with salt and pepper, then toss well. Serve.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




9 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %


0 mg


50 mg

2 %


7 g

2 %


3 g

14 %


1 g

Net Carbs

4 g


2 g

Vitamin A

14 %

Vitamin C

20 %


7 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Potassium
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Vitamin A, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 1 ½

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16 Reviews (16 with rating only) 80% would make this recipe again

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