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Garden Salad with Lemon Dressing

 Garden Salad with Lemon Dressing
I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.—Martha Pollock, Oregonia, Ohio
4 ServingsPrep/Total Time: 10 min.


  • 8 cups torn salad greens
  • 1 cup grape or cherry tomatoes
  • 1 medium cucumber, sliced
  • 1 large sweet yellow or green pepper, cut into rings
  • 1/4 cup lemon juice
  • 4 teaspoons honey
  • 2 teaspoons minced chives
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil


  • In a large bowl, combine the salad greens, tomatoes, cucumber and
  • pepper rings. In a small bowl, whisk the lemon juice, honey, chives,
  • mustard, salt and pepper until blended. Gradually whisk in oil until
  • dressing thickens. Drizzle over salad; toss to coat. Yield: 4
  • servings.
Nutritional Facts: One serving (2 cups) equals 143 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 328 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.