A simple but elegant side salad packed full of garden-fresh veggies, crunchy toppers and a quick DIY oil and vinegar 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.
113 g
Mélange printanier
1 pièce(s)
Mini concombres
113 g
Petites tomates
56 g
Carotte, en juliennes
56 g
Garniture de salade
(Contient Soya Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Miel
¼ cc
Sel et Poivre*
2 cs
Huile*
Halve the tomatoes. Cut the cucumber into 1/4-inch rounds.
Whisk together the vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.
Add the spring mix, carrots, tomatoes and cucumbers to the large bowl with the dressing. Season with salt and pepper, then toss to coat.
Divide the salad between bowls. Sprinkle the salad topper over top.