Balsamic Arugula and Olive Salad as an extra
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Balsamic Arugula and Olive Salad as an extra

Balsamic Arugula and Olive Salad as an extra

Serves 2

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:
Barley
•Wheat
•Milk
•Sulphites

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

Ciabatta Roll

(Contains Barley, Wheat)

113 g

Baby Tomatoes

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

30 g

Mixed Olives

(Contains Sulphites)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories390 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate35 g
Sugar2 g
Dietary Fiber3 g
Protein10 g
Cholesterol0 mg
Sodium630 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

•Baking Sheet
•Parchment Paper
•Large Bowl
•Whisk

Cooking Steps

Make croutons
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut ciabatta into 1-inch pieces, then toss with 1/2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle half the Parmesan over top. Toast in the middle of the oven, stirring halfway through cooking, 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 the dressing, then toss to combine. Divide salad between bowls. Sprinkle olives and remaining Parmesan over top.