Williams Garden Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant blend of crisp greens, juicy tomatoes, and cucumbers tossed in a bright lemon-honey vinaigrette. This mediterranean-inspired salads ready in about 10 minutes pairs mixed greens, halved cherry tomatoes, thinly sliced 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 180 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 oz mixed greens
• 1 cup, halved cherry tomatoes
• 1, thinly sliced cucumber
• 1/4 cup, thinly sliced red onion
• 1, juiced lemon
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Whisk 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified and slightly thickened.
2. Step 2: In a large bowl, combine 5 oz mixed greens, 1 cup halved cherry tomatoes, 1 thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
3. Step 3: Drizzle 3/4 of the dressing over the salad and toss gently until all ingredients are evenly coated and the greens are glistening.
4. Step 4: Let the salad sit for 5 minutes to allow flavors to meld, then add the remaining dressing and toss again until perfectly dressed.