Chef’s seasonal salad (vg) (gf)

Ingredient Specification

Mixed Leaves, Balsamic Dressing (VG) (GF) [Oil Olive Pomace 5Lt [Pommace olive oil], Vinegar Balsamic Modena 500ml [Wine Vinegar [wine, antioxydant potassium, grape must concentrate, colouring agent: caramel E150d (contains SULPHITES)..], Sugar Caster Tate & Lyle 25Kg [White sugar], Salt Table BEF 6Kg [Salt, Anti-caking Agent: E535.], Spice Peppercorns Black Cracked BEF 450g [Black Pepper.]], Tomatoes Cherry 250g, Peppers Mixed 1Kg, Cucumber 312g, Carrots, Onions Red 1Kg

University of Strathclyde - Delivered Catering 2026

Our menus are designed to complement your content and delight your delegate’s experience. The Allergen Information provides you with detailed allergen information from our range of delicious and healthy meals. We do substitute ingredients so you must always make us aware of your allergy/dietary requirements so that we can provide you with up to date/accurate information. This will allow us to take particular care with the preparation of your meal to avoid cross contamination with allergens.
We may able to adapt a dish to remove/substitute a particular ingredient if you discuss your requirements with us before booking your catering. The information provided relates to allergens which are intentional ingredients in our menu items and is created using data provided by our carefully selected suppliers. If you require further information on any of the ingredients please talk to one of the catering team on the day of your event. We do handle most allergens in our busy production kitchens so we cannot guarantee that a dish is allergen free. However we will take particular care and precautions to avoid cross contamination of foods if you alert us to your allergy.