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
Baby Spinach
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Carrot, julienned
56 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Honey
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
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 spinach, carrots, tomatoes and peppers to the bowl with the dressing. Season with salt and pepper, then toss to coat.
Divide salad between bowls. Sprinkle salad topping mix over top.