Spring Splash Fest Rainbow Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant medley of spring vegetables and herbs tossed in a zesty lemon vinaigrette, perfect for a festive gathering or light lunch. This american-inspired salads ready in about 15 minutes pairs mixed spring greens, radishes, cherry tomatoes 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

• 2 cups mixed spring greens
• 1 cup, thinly sliced radishes
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh dill
• 1/4 cup, chopped fresh chives
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• pinch salt
• pinch black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, and a pinch each of salt and black pepper until emulsified and smooth.
2. Step 2: In a large bowl, combine 2 cups mixed spring greens, 1 cup thinly sliced radishes, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
3. Step 3: Drizzle the dressing over the salad ingredients and toss gently until evenly coated, then add 1/4 cup chopped fresh dill and 1/4 cup chopped fresh chives, tossing again until herbs are fully distributed and the salad looks vibrant.