Citrus-Vinaigrette Garden Salad

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

A crisp salad of mixed greens and seasonal vegetables, dressed in a bright homemade citrus vinaigrette for a refreshing start to any meal. This mediterranean-inspired salads (vegetarian) ready in about 12 minutes pairs mixed baby greens, halved cherry tomatoes, sliced into thin half-moons 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 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

• 5 oz mixed baby greens
• 1/2 cup, halved cherry tomatoes
• 1/2 cup, sliced into thin half-moons cucumber
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh mint
• 3 tbsp extra virgin olive oil
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine 5 oz mixed baby greens, 1/2 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion.
2. Step 2: In a small jar, whisk together 3 tbsp extra virgin olive oil, 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour dressing over salad ingredients and toss gently until all greens are evenly coated and glossy.
4. Step 4: Sprinkle 1/4 cup chopped fresh mint over the salad and serve immediately to maintain crispness.