Entrée Salad

Caprese Spinach Salad with Balsamic Vinaigrette

no cooking required and 5 minute prep

Prep & Cook Time: 5-10 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Crispy Fried Onions
  • 5 oz. Baby Spinach
  • Info
    1 Tbsp. Basil Pesto
  • 3 oz. Balsamic Vinaigrette
  • Info
    3 oz. Fresh Ciliegine Mozzarella

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.

  • Nutrition (per serving)

  • Calories
    377
  • Carbohydrates
    18g
  • Fat
    29g
  • Protein
    11g
  • Sodium
    768mg

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

  • If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using cooked beef strips, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.

  • If using flank steak, separate steak into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan, stirring occasionally until no pink remains, 4-6 minutes. Serve on salad.

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Slice chicken into ½” slices and serve on salad.

  1. 1

    Make the Salad

    Thoroughly rinse any fresh produce and pat dry. Halve tomatoes and mozzarella. In a bowl, toss spinach, vinaigrette, mozzarella, and tomatoes. Top with basil pesto and crispy onions. Bon appétit!

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