Fresh Salad with Tomato, Croutons and Balsamic Vinegar

Ingredients

• Tomato1 count (130 g)
• Lettuce2 cup (70 g)
• Sliced Bread1 slice (40 g)
• Balsamic Vinegar1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   To make the croutons, toast the bread in a pan over medium heat on both sides.

2. 2

   Step 2

   Once the bread is toasted, dice it.

3. 3

   Step 3

   Cut the tomato into wedges and chop the lettuce leaves.

4. 4

   Step 4

   You can replace half of the lettuce with watercress or arugula.

5. 5

   Step 5

   In a bowl mix the lettuce, tomato and croutons.

6. 6

   Step 6

   Mix the olive oil with the lemon juice and balsamic vinegar. Season to taste with salt and pepper and add a pinch of stevia if desired.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fresh Salad with Tomato, Croutons and Balsamic Vinegar can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.