Sanford Gated Garden Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A crisp, refreshing salad featuring heirloom vegetables and a bright citrus dressing, echoing the gated community's fresh gardens. This Mediterranean salad recipe, ready in about 15 minutes, pairs mixed baby greens, cherry tomatoes, and 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 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 baby greens
• 1 cup halved cherry tomatoes
• 1/2 medium peeled and sliced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup pitted kalamata olives
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Whisk together 1/2 of a lemon (zested and juiced), 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp sea salt, and 1/4 tsp black pepper in a small bowl until emulsified.
2. Step 2: In a large bowl, combine 4 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup sliced red onion, and 1/4 cup pitted kalamata olives.
3. Step 3: Drizzle 3/4 of the vinaigrette over the salad, toss gently until evenly coated, and serve immediately with remaining dressing on the side.