Economy Car Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing, no-cook salad with mixed greens, seasonal fruit, and a zesty homemade dressing. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed baby greens, orange segments, thinly sliced red onion 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 280 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 cup orange segments
• 1/4 cup thinly sliced red onion
• 1/2 sliced avocado
• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp orange juice, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, and 1/4 tsp salt until emulsified.
2. Step 2: In a large bowl, combine 5 oz mixed baby greens, 1 cup orange segments, 1/4 cup thinly sliced red onion, and 1/2 sliced avocado. Drizzle with 2/3 of the vinaigrette and toss gently to coat.
3. Step 3: Divide salad among plates, drizzle with remaining vinaigrette, and serve immediately to prevent browning.