Half-And-Half Salad
A refreshing blend of two leafy greens and a dressing balancing creamy yogurt with tangy vinegar, topped with crisp vegetables and goat cheese for a light, satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs spinach, arugula, 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 150 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
- 1 cup spinach
- 1 cup arugula
- 1/2 cup cucumber
- 1/2 cup radishes
- 1/4 cup cherry tomatoes
- 1/4 cup red onion
- 1/4 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1/4 cup goat cheese
- to taste salt
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1/4 cup apple cider vinegar, 1/4 cup olive oil, and 1 tbsp lemon juice until smooth and emulsified; season with salt.
- Step 2: In a large bowl, combine 1 cup spinach, 1 cup arugula, 1/2 cup sliced cucumber, 1/2 cup thinly sliced radishes, 1/4 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Pour the dressing over the salad and toss gently until all greens are evenly coated.
- Step 4: Top with 1/4 cup crumbled goat cheese just before serving to maintain its texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-And-Half Salad take to make?
Total time is about 15 minutes (15 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 Half-And-Half Salad?
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 spinach from drying out.
Can I substitute ingredients in Half-And-Half Salad?
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 Half-And-Half Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Half-And-Half Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
