Garden Fresh Salad
with a Classic Vinaigrette
A simple but elegant side salad packed full of garden-fresh veggies, crunchy toppers and a quick DIY oil and vinegar dressing!
Allergens:
Soy
•Sulphites
The quantities provided above are averages only.
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
Spring Mix
1 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
56 g
Carrot, julienned
56 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Honey
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Calories310 kcal
Fat21 g
Saturated Fat2.5 g
Carbohydrate30 g
Sugar22 g
Dietary Fiber4 g
Protein5 g
Cholesterol0 mg
Sodium210 mg
Trans Fat0 g
Potassium550 mg
Calcium75 mg
Iron1.8 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
•Large Bowl
•Whisk
•Measuring Spoons
Cooking Steps
1
- Halve tomatoes.
- Cut cucumber into 1/4-inch rounds.
2
- Whisk together vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.
3
- Add spinach, carrots, tomatoes and cucumbers to the bowl with the dressing.
- Season with salt and pepper, then toss to coat.
4
- Divide salad between bowls.
- Sprinkle salad topping mix over top.
