A simple but elegant side salad packed full of garden-fresh veggies, crunchy toppers and a quick DIY oil and vinegar dressing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
113 g
Spring Mix
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Carrot, julienned
56 g
Salad Topping Mix
(Contains Soy, Peanuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/4-inch slices. Halve tomatoes. Core, then cut pepper into 1/4-inch slices.
Whisk together vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.
Add spring mix, carrots, tomatoes and peppers to the bowl with dressing. Season with salt and pepper, then toss to coat.
Divide salad between bowls. Sprinkle salad topping mix over top.