Wellesley Garden Salad with Lemon-Honey Vinaigrette
A fresh mix of seasonal greens and vegetables tossed in a bright lemon and honey vinaigrette, perfect for a light lunch. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs mixed salad greens, cherry tomatoes, halved, medium cucumber cucumber, thinly sliced 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 120 calories and feeds 4, 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
- 5 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 medium cucumber cucumber, thinly sliced
- 1/4 small onion red onion, thinly sliced
- 1 medium carrot carrot, julienned
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large salad bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 medium cucumber thinly sliced, 1/4 small red onion thinly sliced, and 1 medium carrot julienned.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and slightly thickened.
- Step 3: Pour the lemon-honey vinaigrette over the salad and toss gently but thoroughly until all ingredients are coated evenly.
- Step 4: Serve immediately to enjoy the fresh, crisp textures and bright flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wellesley Garden Salad with Lemon-Honey Vinaigrette take to make?
Total time is about 10 minutes (10 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 Wellesley Garden Salad with Lemon-Honey 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 salad greens from drying out.
Can I substitute ingredients in Wellesley Garden Salad with Lemon-Honey 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 Wellesley Garden Salad with Lemon-Honey Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Wellesley Garden Salad with Lemon-Honey Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
