Best Greens Salad with Lemon-Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant salad where crisp greens and toasted nuts create the best balance of textures and flavors, dressed in a bright homemade vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs mixed baby greens, toasted almonds, dried cranberries 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 320 calories and feeds 2, 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

• 4 cups mixed baby greens
• 1/4 cup toasted almonds
• 1/3 cup dried cranberries
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp, thinly sliced fresh chives
• 1/4 tsp sea salt
• pinch freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine 4 cups mixed baby greens, 1/4 cup toasted almonds, and 1/3 cup dried cranberries. Toss gently to distribute ingredients evenly.
2. Step 2: Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp sea salt, and a pinch of black pepper until emulsified and smooth.
3. Step 3: Drizzle the vinaigrette over the salad and toss until all greens are evenly coated and glistening, about 1 minute — ensure no dry spots remain before serving.