Bursting with veggies and complemented by charred corn and crusty garlic ciabatta, this scallop-topped salad is practically restaurant quality. It's like summer on a plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
227 g
Jumbo Scallops
(Contains Scallops)
1 unit(s)
Corn on the Cob
1 unit(s)
Stone Fruit
7 g
Tarragon
1 unit(s)
Lemon
56 g
Spring Mix
1 unit(s)
Garlic, cloves
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Arugula and Spinach Mix
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
1.5 tbsp
Oil*