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!
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
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*
Nutrition Values
Utensils
Cooking Steps
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.
While croutons toast, halve tomatoes. Drain, then roughly chop olives.
Whisk together balsamic glaze and 2 tbsp oil in a large bowl. Season with salt and pepper.
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.
