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
Spring Mix
1 unit(s)
Mini Cucumber
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
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Halve tomatoes. Cut cucumber into 1/4-inch rounds.
Whisk together vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.
Add spring mix, carrots, tomatoes and cucumbers to the bowl with the dressing. Season with salt and pepper, then toss to coat.
Divide salad between bowls. Sprinkle salad topper mix over top.