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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:Sulphites/SulfiteSoy/SojaPeanut/Cacahuète

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

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

56 g

Carrot, julienned

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

56 g

Salad Topping Mix

(ContainsSoy/Soja, Peanut/Cacahuète)

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
Calories340 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate28 g
Sugar11 g
Dietary Fiber6 g
Protein9 g
Cholesterol0 mg
Sodium260 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. Core, then cut pepper into 1/4-inch strips.

2

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

3

Add spinach, carrots, tomatoes and peppers 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.