Italian Salad
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Italian Salad

Italian Salad

with Balsamic Dressing

A beautiful way to get in some extra veggies! This Italian-inspired side salad brings excitement to your greens with olives, Parmesan, crunchy croutons and a quick balsamic dressing!

Allergens:
Milk

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.

Preparation Time10 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 2 people

113 g

Arugula and Spinach Mix

1 unit(s)

Ciabatta Roll

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

2 tbsp

Balsamic Glaze

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories230 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate5 g
Sugar2 g
Dietary Fiber2 g
Protein5 g
Cholesterol5 mg
Sodium420 mg
Trans Fat0.1 g
Potassium400 mg
Calcium175 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Large Bowl
•Whisk

Cooking Steps

Make croutons
1

Cut ciabatta into 1-inch pieces. Add ciabatta and 1/2 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Sprinkle half the Parmesan over top. Toast in the middle of the oven, stirring halfway through, until lightly golden, 6-8 min.

Prep
2

While croutons toast, halve tomatoes. Drain, then roughly chop olives.

Make dressing
3

Whisk together balsamic glaze and 2 tbsp oil in a large bowl. Season with salt and pepper.

Finish and serve
4

Add arugula and spinach mix, tomatoes and croutons to the large bowl with dressing, then toss to combine. Divide salad between bowls. Sprinkle olives and remaining Parmesan over top.