Garden Salad
with a Classic Vinaigrette
A simple but elegant side salad packed full of garden-fresh veggies, crunchy toppers and a quick DIY oil and vinegar dressing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 traces of: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Egg, Sesame, Mustard, Fish, Soy, Wheat)
1 unit(s)
Honey
Not included in your delivery
2 tbsp
Oil*
Ā¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
