Balsamic Arugula and Olive Salad
with Croutons and Parmesan
A beautiful way to get in some extra veggies! This Italian-inspired side salad brings excitement to your greens with olives, Parmesan, crunchy croutons and a quick balsamic dressing!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Mélange roquette et épinards
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
113 g
Petites tomates
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Cut ciabatta into 1-inch pieces.
- Add ciabatta and 1/2 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Sprinkle half the Parmesan over top.
- Toast in the middle of the oven, stirring halfway through, until lightly golden, 6-8 min.
- Meanwhile, halve tomatoes. Drain, then roughly chop olives.
- Whisk together balsamic glaze and 2 tbsp oil in a large bowl. Season with salt and pepper.
- Add arugula and spinach mix, tomatoes and croutons to the large bowl with dressing, then toss to combine.
- Divide salad between bowls.
- Sprinkle olives and remaining Parmesan over top.