Fresh Express Italian Balsamic Kit
- Details
- Nutrition Info
Nutrition Facts
0 servings per container
Serving Size 1.5 cups
Amount Per Serving Calories | 150 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 12g | 15% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 5mg | 2% | |
| Sodium 260mg | 11% | |
| Total Carbohydrate 8g | 3% | |
| Dietary Fiber 1g | 4% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Total Sugars 5g | 0% | |
| Includes 0 Added Sugars | 0% | |
| Protein 3g | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 4% | |
| Iron 0mg | 2% | |
| Potassium 130mg | 2% | |
Product Warning
Contains: milk, wheat.
Description
New! Guaranteed fresh. Thoroughly washed. Ready to eat. Why we're so fresh. To guarantee fresh express salads are consistently, deliciously fresh, We: cool our salads within hours of harvest and keep them chilled from field to store. Thoroughly rinse and gently dry; then seal them in our keep-crisp bag to maintain freshness. Deliver fresh salads daily.
Instructions
Keep refrigerated.
Ingredients
Vegetables: Iceberg Lettuce, Green Leaf Lettuce, Radicchio; Dressing: Canola Oil, White Balsamic Vinegar, Water, Extra Virgin Olive Oil, Sugar, Balsamic Vinegar, Less than 2% of Spice, Salt, Xanthan Gum; Cheese: Romano Type Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes), Parmesan Type Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Medium Asiago Cheese Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose (to Prevent Caking), Natamycin (a Natural Mold Inhibitor; Croutons: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, on, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola or Sunflower Oil, Palm Oil, Sugar, Wheat Gluten, Salt, Dough Conditioner, Yeast, Garlic, Rosemary, Maltodextrin, Tomato Powder, Natural Flavor, Carrot Powder, Oregano, Celery Ascorbic Acid, Parsley, Thyme, Marjoram, Sage, L, Savory, Black Pepper, Nutmeg.
