Zanesville Garden Vegetable Salad with Lemon Vinaigrette
A crisp, herb-infused salad featuring locally sourced vegetables and a bright lemon dressing, perfect for a sunny day at the arboretum. This american-inspired salads ready in about 15 minutes pairs mixed greens, medium, diced cucumber, halved 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
- 4 cups mixed greens
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1, zested and juiced lemon
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper until emulsified.
- Step 2: In a large bowl, combine 4 cups mixed greens, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Pour the dressing over the salad and toss gently until all ingredients are evenly coated and the greens are lightly dressed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zanesville Garden Vegetable Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 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 Zanesville Garden Vegetable Salad with Lemon 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 greens from drying out.
Can I substitute ingredients in Zanesville Garden Vegetable Salad with Lemon 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 Zanesville Garden Vegetable Salad with Lemon 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 Zanesville Garden Vegetable Salad with Lemon Vinaigrette?
American 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.
