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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
113 g
Arugula and Spinach Mix
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Wheat, Milk, Egg, Fish, Mustard, Gluten, Crustaceans)
Not included in your delivery
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
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.
- Meanwhile, 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.
