Italian Salad
with Balsamic Dressing
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!
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.
Ingredients
113 g
Arugula and Spinach Mix
1 unit(s)
Ciabatta Roll
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Balsamic Glaze
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
While croutons toast, 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.
