Marinated Bocconcini and Roasted Vegetable Salad
with Croutons and Balsamic Dressing
Bocconcini pearls add richness and creaminess to a hearty salad packed full of arugula, baby spinach, tomatoes, peppers and mixed olives. Crunchy seasoned croutons and balsamic dressing add the perfect finishing touches.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Wheat)
Sweet Bell Pepper
Arugula and Spinach Mix
Not included in your delivery
Before starting, preheat oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.Peel, then cut onion into 1/4-inch slices.
Add peppers, onions, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.When done, drizzle half the balsamic glaze over top, then toss to combine. Set aside to cool, 5-10 min.
Meanwhile, cut or tear bocconcini in half, then season with remaining garlic salt.Halve tomatoes.Drain, then halve olives.
Add vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. (TIP: We love using extra virgin olive oil in dressings!) Season with salt and pepper, then whisk to combine.Add bocconcini to the dressing, then toss to combine.
Add roasted veggies and arugula and spinach mix to the bowl with dressing and marinated bocconcini.Divide salad between plates. Top with croutons, olives and tomatoes.Drizzle remaining balsamic glaze over top.