Half-Cut Veggie Rainbow Salad

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

A refreshing salad featuring precisely divided portions of colorful vegetables and a tangy citrus dressing for a visually stunning, nutrient-packed meal. This mediterranean-inspired salads ready in about 15 minutes pairs medium, thinly sliced cucumber, thinly sliced red bell pepper, medium, julienned carrot 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 180 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

• 4 cups (2 cups spinach, 2 cups arugula) mixed greens
• 1 medium, thinly sliced cucumber
• 1/2, thinly sliced red bell pepper
• 1 medium, julienned carrot
• 1/4 cup, thinly sliced red onion
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp dijon mustard
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 4 cups mixed greens (2 cups spinach, 2 cups arugula), 1 medium thinly sliced cucumber, 1/2 red bell pepper, 1 medium julienned carrot, and 1/4 cup thinly sliced red onion.
2. Step 2: Whisk together 1/4 cup lemon juice, 2 tbsp olive oil, 1 tbsp honey, 1 tsp dijon mustard, 1/8 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified and glossy.
3. Step 3: Pour the dressing over the salad and toss gently until all vegetables are evenly coated, ensuring no dry spots remain.
4. Step 4: Let the salad sit for 5 minutes to allow flavors to meld, then divide into 4 portions, arranging the vegetables in a vibrant rainbow pattern on each plate.