In order to bring you the best organic produce, some ingredients may differ from those depicted.
Organic garden Italian salad for 2
Pescatarian, Vegetarian
2 Servings, 500 Calories/Serving, 5 Min
Sunbasket R&D Chef Paul Conte designed this salad in homage to the tricolore Italian house salad at Star Tavern pizzeria in New Jersey where he used to go with his family when he was a kid. He puts a Cal-Ital spin on the lush combination of flavors with the nutritious addition of sunflower seeds.
Instructions
Wash all produce before use (except prewashed greens).
1
Prep
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- If desired, cut the tomatoes in half.
2
Mix
In a bowl, toss together as much of the greens, toppings, and vinaigrette as you like. Season to taste with salt and pepper and enjoy.
Did you add protein? Cooking and heating instructions
Contains: Wheat, Milk, Soybeans
Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).