Perennial Garden Green Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring City Floral's perennial garden greens, fresh herbs, and a bright lemon dressing, celebrating the garden center's seasonal offerings. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (halved) cherry tomatoes, (thinly sliced) cucumber, (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 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.

Prep: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 5 cups mixed perennial greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
  2. Step 2: In a small jar, whisk together 1/2 lemon zest and juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
  3. Step 3: Pour dressing over greens mixture and toss gently with tongs until all greens are evenly coated.
  4. Step 4: Sprinkle 2 tbsp chopped fresh dill and 1 tbsp chopped fresh mint over the salad.
  5. Step 5: Let sit for 5 minutes to allow flavors to meld, then serve immediately.

Frequently asked questions

How long does Perennial Garden Green Salad with Lemon 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 Perennial Garden Green Salad with Lemon 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 (halved) cherry tomatoes from drying out.

Can I substitute ingredients in Perennial Garden Green Salad with Lemon 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 Perennial Garden Green Salad with Lemon Vinaigrette 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 Perennial Garden Green Salad with Lemon Vinaigrette 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.

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