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!
Allergens:
Barley
•Wheat
•Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time
DifficultyMedium
Ingredients
/ serving 2 people
113 g
Arugula and Spinach Mix
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
30 g
Mixed Olives
(May contain Milk, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Calories370 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate35 g
Sugar8 g
Dietary Fiber3 g
Protein9 g
Cholesterol5 mg
Sodium650 mg
Trans Fat0.1 g
Potassium450 mg
Calcium175 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Whisk
Instructions
1
- 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.
2
- Meanwhile, halve tomatoes. Drain, then roughly chop olives.
3
- Whisk together balsamic glaze and 2 tbsp oil in a large bowl. Season with salt and pepper.
4
- 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.
