Spring Floral Herb Salad with Lemon Vinaigrette
A delicate salad featuring edible flowers, spring greens, and a bright lemon dressing, inspired by Denver garden center floral arrangements. This american-inspired salads ready in about 20 minutes pairs mixed spring greens, assorted edible flowers, thinly sliced radishes 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 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 spring greens
- 1/4 cup assorted edible flowers
- 1/2 cup thinly sliced radishes
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove minced garlic
- 1/4 tsp kosher salt
- pinch freshly ground black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 1/4 tsp kosher salt, and a pinch of black pepper until emulsified and smooth.
- Step 2: Place 4 cups mixed spring greens in a large bowl and add 1/2 cup thinly sliced radishes and 1/4 cup assorted edible flowers. Drizzle with 2 tbsp of the lemon vinaigrette and toss gently until greens are evenly coated and flowers are distributed.
- Step 3: Let the salad sit for 5 minutes to allow the flavors to meld. Toss again with the remaining 1 tbsp vinaigrette, then serve immediately on chilled plates.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Floral Herb Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (20 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 Spring Floral Herb 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 mixed spring greens from drying out.
Can I substitute ingredients in Spring Floral Herb 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 Spring Floral Herb Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Spring Floral Herb Salad with Lemon Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
