Mixed Garden Greens Salad with Balsamic Dressing
A crisp, refreshing salad featuring garden-fresh greens and a tangy homemade dressing, perfect for light meals. This american-inspired salads (vegetarian) ready in about 15 minutes pairs mixed salad greens, cherry tomatoes, 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
- 4 cups mixed salad greens
- 1 cup halved cherry tomatoes
- 100g sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup balsamic vinaigrette
- 1 tablespoon olive oil
- 1 clove minced garlic
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup balsamic vinaigrette, 1 tablespoon olive oil, 1 minced garlic clove, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 100g sliced cucumber, and 1/4 cup thinly sliced red onion.
- Step 3: Pour dressing over greens and toss gently until evenly coated. Serve immediately for maximum crispness.
Frequently asked questions
How long does Mixed Garden Greens Salad with Balsamic Dressing 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 Mixed Garden Greens Salad with Balsamic Dressing?
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 mixed salad greens from drying out.
Can I substitute ingredients in Mixed Garden Greens Salad with Balsamic Dressing?
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 Mixed Garden Greens Salad with Balsamic Dressing 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 Mixed Garden Greens Salad with Balsamic Dressing 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
- ★★★★★
The balsamic dressing was just right.
- ★★★★★
Perfect for my family dinner, even the picky eaters enjoyed it.
- ★★★★☆
Slightly bland, but the greens were fresh.
