Garden Salad with Lemon Dressing

Total Time

Prep/Total Time: 10 min.


4 servings

Updated: Sep. 23, 2022
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


  • 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


  1. 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.

Nutrition Facts

2 cups: 143 calories, 8g fat (1g saturated fat), 0 cholesterol, 328mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.