Best of Everything Mixed Greens Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant salad featuring the freshest seasonal vegetables and a bright citrus dressing that highlights each ingredient as 'the best' in its category. This vegetarian-inspired salads ready in about 15 minutes pairs mixed spring greens, cherry tomatoes, 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 220 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 spring greens
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 2 tbsp red onion
• 1/4 lemon
• 3 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Wash and dry 4 cups mixed spring greens thoroughly using a salad spinner, then place in a large bowl.
2. Step 2: Slice 1/4 cup cucumber into thin half-moons and add to the greens with 1/2 cup halved cherry tomatoes and 2 tbsp thinly sliced red onion.
3. Step 3: Zest 1/4 lemon and squeeze its juice over the salad, then whisk in 3 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1/2 tsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: Drizzle the dressing over the salad and toss gently with tongs until all greens are evenly coated and glistening.