Serves 2 | with Grapes
Fig dressing takes any side from boring to fab! Fresh baby spinach, grapes, goat cheese and croutons fill out the rest of this elegant side salad! Ingredients: Spinach • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Grapes • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
Allergens
Utensils
Bébés épinards
113 g
Tartinade de figues
2 tbsp
Fromage de chèvre, émietté
0.25 cup
Vinaigre balsamique
1 tbsp
Petit pain ciabatta
1 unit(s)
Raisins rouges
85 g
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
1.5 tbsp
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut bun into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until lightly golden, 4-5 min.
While croutons toast, halve grapes. Add fig spread, vinegar and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add spinach, grapes and croutons to the large bowl with dressing, then toss to combine. Divide salad between bowls. Crumble goat cheese over top.
320
kcal
Calories
14
g
Fat
3.5
g
Saturated Fat
40
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
7
g
Protein
10
mg
Cholesterol
490
mg
Sodium
0.1
g
Trans Fat
400
mg
Potassium
50
mg
Calcium
3
mg
Iron