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-inspired salad recipe, ready in about 15 minutes, pairs mixed baby 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 220 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 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.