Rio Rancho Botanical Garden Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A refreshing salad featuring seasonal greens, citrus segments, and a bright homemade dressing. This mediterranean-inspired salads ready in about 15 minutes pairs mixed spring greens, orange segments, grapefruit segments 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 280 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

• 5 oz mixed spring greens
• 1 medium orange segments
• 1/2 medium grapefruit segments
• 1/4 cup thinly sliced red onion
• 3 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt

Instructions

1. Step 1: Remove white pith from orange and grapefruit segments; cut into bite-sized pieces. Thinly slice red onion.
2. Step 2: Whisk together 3 tbsp olive oil, 1 tbsp lime juice, 1 tsp maple syrup, 1/2 tsp Dijon mustard, and 1/4 tsp salt until emulsified.
3. Step 3: In a large bowl, toss 5 oz mixed greens with 1/2 the dressing until evenly coated. Add orange, grapefruit, and red onion, then drizzle with remaining dressing and toss gently to combine.