Zamora Spring Salad with Citrus Vinaigrette
A crisp blend of seasonal greens and vegetables tossed in a zesty lemon-honey dressing, ideal for clearing the palate after a spring shower. This mediterranean-inspired salads ready in about 10 minutes pairs mixed spring greens, halved cherry tomatoes, 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 200 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
- 4 cups mixed spring greens
- 1 cup, halved cherry tomatoes
- 1/2 cup, sliced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tsp honey until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed spring greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup sliced red onion.
- Step 3: Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
- Step 4: Sprinkle 1/4 cup crumbled feta cheese over the top and serve immediately.
Frequently asked questions
How long does Zamora Spring Salad with Citrus 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 Zamora Spring Salad with Citrus 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 spring greens from drying out.
Can I substitute ingredients in Zamora Spring Salad with Citrus 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 Zamora Spring Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Zamora Spring Salad with Citrus Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best salad dressing I've made in years—zesty without overpowering the greens.
- ★★★★★
Cooked for my family dinner and they all asked for seconds. The spring veggies shine!
- ★★★★★
This is my go-to for weekend lunches—perfectly balanced citrus dressing!
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