Balsamic Fig Spinach Salad
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
- 3 oz. Balsamic Vinaigrette
- 2 Tbsp. Fig Preserves
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1 oz. Shredded White Cheddar Cheese
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1 oz. Walnut Halves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) o3052AP0
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Calories370
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Carbohydrates25g
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Net Carbs21g
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Fat27g
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Protein9g
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Sodium620mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
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If using cooked beef strips, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
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If using Italian sausage, remove from casing. Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains and sausages reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add to salad and combine.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest cooked steaks at least 3 minutes, then slice into ½”-slices and serve on salad.
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1 Make the Salad
Thoroughly rinse any fresh produce and pat dry. Combine fig preserves and balsamic vinaigrette. Halve tomatoes. Toss spinach, walnuts, and tomatoes with fig-balsamic vinaigrette mixture. Garnish with cheese. Bon appétit!
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