Hearty Spinach Salad with Roasted Red Peppers, Tomatoes, & Blue Cheese
Vegetarian
2 Servings, 260 Calories/Serving
Ingredients: 5 ounces organic baby spinach or other leafy greens, Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard), ΒΌ pound organic grape or cherry tomatoes, Fried shallots for garnish, 2 ounces roasted red pepper strips, 1 ounce pitted Kalamata olives, 1 13.4 ounce carton cooked garbanzo beans, 1 ounce blue cheese crumbles
Instructions
1
Make the salad
- Rinse your produce: Gently pat dry
- Cut the grape tomatoes in half.
- Carefully check the Kalamata olives and discard any pits. Cut the olives in half.
- Rinse the garbanzo beans. Transfer ½ cup beans to a salad bowl and save the rest for another use.
- Add the spinach, tomatoes, olives, and roasted red pepper strips to the garbanzo beans in the salad bowl. Drizzle with the Italian vinaigrette and toss to combine. Season to taste with salt and pepper.
2
Serve
- Transfer the salad to serving plates and garnish with the blue cheese crumbles and fried shallots.
Contains: Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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