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.
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
100 g
Bocconcini Cheese
(Contains: Milk)
28 g
Croutons
(Contains: Milk, Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
1 unit(s)
Red Onion
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Wheat, Milk, Egg, Fish, Mustard, Sesame, Gluten, Crustaceans, Soy)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Mustard, Sesame, Soy, Triticale, Peanuts)
4.3 g
Italian Seasoning
(May contain traces of: Wheat, Milk, Tree nuts, Mustard, Sesame, Soy, Triticale, Peanuts)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
