Light and Crisp Green Salad with Citrus Vinaigrette
A refreshing salad with crisp greens, seasonal vegetables, and a zesty citrus dressing, perfect for a light meal. This mediterranean-inspired salads ready in about 15 minutes pairs (baby spinach and arugula) mixed greens, sliced cucumber, halved cherry tomatoes 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 200 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
- 4 cups (baby spinach and arugula) mixed greens
- 1/2 cup, sliced cucumber
- 1/4 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1/4 cup, sliced almonds
- 3 tbsp extra-virgin olive oil
- 2 tbsp, fresh orange juice
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp Dijon mustard
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp Dijon mustard until emulsified; season with salt and pepper to taste.
- Step 2: In a large bowl, combine 4 cups mixed greens, 1/2 cup sliced cucumber, 1/4 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Drizzle the citrus dressing over the salad and toss gently until all greens are evenly coated, then top with 1/4 cup sliced almonds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Light and Crisp Green Salad with Citrus Vinaigrette 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 Light and Crisp Green Salad with Citrus Vinaigrette?
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 sliced cucumber from drying out.
Can I substitute ingredients in Light and Crisp Green Salad with Citrus Vinaigrette?
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 Light and Crisp Green Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Light and Crisp Green Salad with Citrus Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this light are incredible.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Best recipe I've made this month.
