Denver Garden Salad with Whipped Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A crisp, garden-fresh salad featuring locally grown greens, radishes, and cherry tomatoes, tossed in a light, herby vinaigrette. This american-inspired salads (vegetarian) ready in about 15 minutes blends halved cherry tomatoes, thinly sliced radishes, finely sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 (about 5 cups loosely packed) mixed salad greens
• 1/2 cup halved cherry tomatoes
• 1/2 cup thinly sliced radishes
• 2 tbsp finely sliced red onion
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh dill
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together lemon juice, 2 tbsp olive oil, honey, Dijon mustard, 1/4 tsp salt, and 1/8 tsp pepper until emulsified. Set aside.
2. Step 2: In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced radishes, and red onion. Toss gently to combine.
3. Step 3: Add 1 tbsp chopped chives and 1/2 tbsp chopped dill to the dressing, then whisk again until herbs are evenly distributed.
4. Step 4: Drizzle dressing over salad and toss gently until all greens are lightly coated. Sprinkle with remaining 1 tbsp chives and 1/2 tbsp dill just before serving.