Bank of Greens Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A refreshing salad featuring mixed greens, cherry tomatoes, and cucumber in a zesty lemon-herb dressing, perfect for a light meal. This american-inspired salads (vegetarian) ready in about 10 minutes pairs mixed greens, cherry tomatoes, medium cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups mixed greens
• 1 cup cherry tomatoes
• 1/2 medium cucumber
• 1/4 cup red onion
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, the juice and zest of 1 lemon, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
2. Step 2: In a large bowl, combine 5 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 medium sliced cucumber, and 1/4 cup thinly sliced red onion.
3. Step 3: Pour the vinaigrette over the salad and toss gently until all greens are evenly coated and glistening.