Bistro Style Salad for 2

  • Posted on October 21, 2010 at 6:54 AM

Often when Rowena makes a toasted sandwich or omelette she will make what she calls a bistro style side salad. It is a good idea to keep salad ingredients on hand in the fridge for lunches and dinner.

Rowena: “I find if you prepare a salad in a bowl it can be difficult to judge how much you need – often you can make too much. If you make the side salad and dish up as you go on each person’s the plate then you simply put the left over items as you go in a container in the fridge and keep them for the next meal. All the prep is done so all you do is assemble the salad on the side of the plate next meal.”


  • 2 small handfuls of mixed salad leaves
  • 1/2 a cucumber sliced
  • 8 grape tomatoes – slice in half
  • 1/2 a shredded carrot
  • 8 snow peas


  • Lay the dinner plates on the bench
  • Wash all the ingredients and dry well
  • Place a small handful of green leaves on each plate
  • Add 4 slices of cucumber on each plate
  • Add 4 sliced grape tomatoes to each plate
  • Add 4 sliced snow peas to each plate
  • Add shredded carrot to each salad

Each person can dress their own salad to their own liking. There is no soggy salad put back in the fridge and then thrown out the next day.

Omelette served with bistro style salad

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1 Comment on Bistro Style Salad for 2

  1. Melissa says:

    What a great idea, will have to try it next time

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