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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Honey
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Halve the tomatoes. Cut the cucumber into 1/4-inch rounds.
Whisk together the vinegar, honey and 2 tbsp oil in a large bowl. Season with salt and pepper.
Add the spring mix, carrots, tomatoes and cucumbers to the large bowl with the dressing. Season with salt and pepper, then toss to coat.
Divide the salad between bowls. Sprinkle the salad topper over top.
