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Fig-Dressed Spinach and Goat Cheese Salad as an extra

Fig-Dressed Spinach and Goat Cheese Salad as an extra

Serves 2

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with Grapes

Allergens:
Milk
•Sulphites
•Barley
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time10 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 2 people

113 g

Baby Spinach

2 tbsp

Fig Spread

28 g

Goat Cheese

(Contains: Milk)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites)

1 unit

Ciabatta Roll

(Contains: Barley, Wheat)

85 g

Red Grapes

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories320 kcal
Fat14 g
Saturated Fat3.5 g
Carbohydrate43 g
Sugar11 g
Dietary Fiber3 g
Protein8 g
Cholesterol10 mg
Sodium520 mg
Trans Fat0.1 g
Potassium500 mg
Calcium75 mg
Iron3.3 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

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Large Bowl
•Whisk

Cooking Steps

PDF
Make croutons
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut bun into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until lightly golden, 4-5 min.

Prep
2

While croutons toast, halve grapes. Add fig spread, vinegar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve
3

Add spinach, grapes and croutons to the large bowl with dressing, then toss to combine. Divide salad between bowls. Crumble goat cheese over top.

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