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Garden Fresh Salad

Garden Fresh Salad

Serves 2 | Lighten up and brighten up your dinner

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A simple but elegant side salad packed full of garden-fresh veggies, crunchy toppers and a quick DIY oil and vinegar dressing!

Allergens:Soy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time10 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Baby Spinach

66 g

Mini Cucumber

113 g

Baby Tomatoes

56 g

Carrot, julienned

56 g

Salad Topping Mix

(ContainsSoy/Soja)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories320 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate25 g
Sugar9 g
Dietary Fiber5 g
Protein9 g
Cholesterol0 mg
Sodium400 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Halve tomatoes. Cut cucumber into 1/4-inch rounds.

2

Whisk together vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.

3

Add baby spinach, carrots, tomatoes and cucumbers to the bowl with the dressing. Season with salt and pepper, then toss to coat.

4

Divide salad between bowls. Sprinkle salad topper mix over top.