City Floral Perennial Herb Garden Salad with Lemon Vinaigrette
A refreshing salad featuring Colorado-grown perennial herbs like chives and dill, tossed in a bright lemon dressing and topped with garden-fresh radishes and cucumbers. This american-inspired salads ready in about 20 minutes pairs mixed greens, radishes, 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
- 5 oz mixed greens
- 1 cup radishes
- 1/2 cup cucumber
- 2 tbsp chives
- 1 tbsp dill
- 1 lemon
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 cup radishes and 1/2 cup cucumber (peeled if thick-skinned) into matchsticks, then combine in a large bowl with 5 oz mixed greens.
- Step 2: Finely chop 2 tbsp chives and 1 tbsp dill, then whisk with juice of 1 lemon, 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp honey, and 1/4 tsp salt until emulsified and smooth.
- Step 3: Pour dressing over salad ingredients and toss gently until every leaf is coated. Let sit for 5 minutes to allow flavors to penetrate, then serve immediately while greens are crisp.
Frequently asked questions
How long does City Floral Perennial Herb Garden Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover City Floral Perennial Herb Garden Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in City Floral Perennial Herb Garden Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale City Floral Perennial Herb Garden Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with City Floral Perennial Herb Garden Salad with Lemon Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
