Spring Herb and Citrus Salad with Champagne Vinaigrette

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

Bright spring greens and fresh herbs tossed in a light champagne vinaigrette, featuring accents of orange and fennel for a refreshing starter or side. This Mediterranean-inspired Mother’s Day recipe, ready in about 10 minutes, pairs mixed spring greens, fresh dill, chopped, fresh chives, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1/2 cup fennel bulb, thinly sliced
• 1/2 cup orange segments
• 2 tbsp champagne vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large salad bowl, combine 4 cups mixed spring greens, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh chives, 1/2 cup thinly sliced fennel bulb, and 1/2 cup orange segments.
2. Step 2: In a small bowl, whisk together 2 tbsp champagne vinegar, 4 tbsp extra virgin olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until the vinaigrette emulsifies and thickens slightly.
3. Step 3: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Serve immediately to enjoy the crisp textures and bright citrus flavors.