Code of Ethics Garden Salad

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

A balanced, nutrient-packed salad featuring organic vegetables and a light vinaigrette, embodying ethical eating principles. This american-inspired salads (vegan) ready in about 15 minutes pairs mixed greens, halved cherry tomatoes, thinly sliced 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 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

• 6 cups mixed greens
• 1 cup, halved cherry tomatoes
• 1/2 cup, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 1/2 cup, thinly sliced bell pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup sliced red onion, and 1/2 cup sliced bell pepper.
2. Step 2: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
3. Step 3: Pour dressing over salad ingredients and toss gently with tongs until all vegetables are evenly coated and glistening.
4. Step 4: Let sit for 5 minutes to allow flavors to meld before serving to maximize freshness and texture.