Yuzu Curaçao Citrus Vinaigrette Salad

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant salad dressed with a zesty vinaigrette made from Ferrand Dry Curaçao Yuzu Late Harvest, balancing sweet and tart citrus flavors over crisp greens. This Mediterranean-inspired salad recipe, ready in about 10 minutes, pairs Mixed salad greens, Cherry tomatoes, 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 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

• 4 cups Mixed salad greens
• 1 cup, halved Cherry tomatoes
• 1 medium, thinly sliced Cucumber
• 0.25 cup, thinly sliced Red onion
• 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest
• 3 tbsp Extra virgin olive oil
• 1 tbsp Fresh lemon juice
• 1 tsp Honey
• 0.5 tsp Dijon mustard
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. Step 1: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium thinly sliced cucumber, and 0.25 cup thinly sliced red onion.
2. Step 2: In a small bowl, whisk together 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest, 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 0.5 tsp Dijon mustard, 0.25 tsp salt, and 0.25 tsp black pepper until the dressing emulsifies and becomes slightly thick.
3. Step 3: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Serve immediately for a crisp, citrus-forward salad with bright notes from the yuzu curaçao.