Antipasto Salad

Prep Time: 20 min

Total Time: 20 min
Makes: 4 Servings

Ingredients Directions
• 1 small clove garlic, finely chopped 1. Whisk garlic, vinegar, and oil in small bowl.
• 2 tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil Add basil, and season with salt and pepper.
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
basil, crushed 2. Combine salad blend and vinaigrette in
• Salt and black pepper
• 1 pkg. (8 oz.) DOLE Mediterranean large bowl; toss to coat.
• 1 jar (6 oz.) artichoke hearts, packed in water, halved
• 4 ounces light mozzarella cheese, cut into 3. Arrange salad blend on platter and arrange
1/2-inch cubes
remaining ingredients around the salad.
• 1/2 cup thinly sliced red onion
• 8 strawberry tomatoes, halved
• 12 large pitted black olives
• 3 ounces light dry salami (about 15 slices),
cut into strips
• 1/2 medium red bell pepper, cut into thin strips

BLT Salad With

Bow Ties & Cheddar
Prep Time: 20 min
Total Time: 36 min
Makes: 3 Servings

Ingredients Directions
• 2 cups (4 oz.) bow-tie or corkscrew- 1. Cook pasta according to package directions.
shaped pasta Drain well and rinse in cool water.
• 1 pkg. (5 to 6 oz.) DOLE® Baby Spinach Drain again.
or other variety
• 5 strips bacon, cooked, 2. Toss together salad, pasta, bacon,
drained and crumbled, or tomatoes, and cheese in large bowl. Pour
• 1/3 cup packaged bacon bits dressing over salad; toss to evenly coat.
• 1 cup cherry, pear or baby Roma
tomatoes, halved
• 3/4 cup (3 oz.) Cheddar cheese, diced
• 1/3 cup ranch salad dressing
Jarlsberg Winter Salad

Prep Time: 20 min

Total Time: 20 min
Makes: 4 Servings

Ingredients Directions
• 1-1/2 cups fresh DOLE® Tropical Gold® 1. Combine pineapple, oranges, orange
Pineapple, chopped peel, orange juice, vinegar and oil in
• 2 oranges, peeled and sectioned large bowl. Let stand for 5 minutes.
• 1 tablespoon grated orange peel
• 1/4 cup orange juice 2. Add salad blend; toss well. Sprinkle
• 2 tablespoons balsamic or white with cheese and nuts.
wine vinegar
• 1 tablespoon vegetable oil
• 1 package (10 oz.) DOLE Italian or other
DOLE salad variety
• 1/2 cup shredded Jarlsberg cheese or
crumbled blue cheese
• 1/2 cup chopped walnuts or pecans,
toasted

Mixed Berry Salad with

Balsamic Vinaigrette
Prep Time: 20 min
Total Time: 20 min
Makes: 4 Servings

Ingredients Directions
• 1 tablespoon balsamic vinegar 1. Mix vinegar and honey in small bowl.
• 1 teaspoon honey Whisk in olive oil and season with
• 3 tablespoons extra virgin olive oil salt and pepper.
• Salt and freshly ground black pepper
• 1 pkg. (8 oz.) DOLE® Mediterranean
2. Combine salad blend and berries in large
• 1/2 cup sliced DOLE Fresh Strawberries
bowl. Add vinaigrette; gently toss to coat.
• 1/2 cup DOLE Fresh Raspberries
Arrange salad on plates. Sprinkle with
• 1/2 cup DOLE Fresh Blueberries
• 1/4 cup shaved Parmesan cheese
Parmesan cheese and almonds.
• 1/4 cup toasted sliced almonds
Romaine, Mandarin Orange
and Avocado Salad

Prep Time: 15 min

Total Time: 15 min
Makes: 3 Servings

Ingredients Directions
• 2 teaspoons red wine vinegar 1. Mix vinegar, mustard, and honey in small
• 1 teaspoon Dijon-style mustard bowl. Whisk in olive oil and season with
• 1 teaspoon honey salt and pepper.
• 2-1/2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper 2. Combine salad, avocado, mandarin oranges
• 1 pkg. (5 oz.) DOLE® Classic Romaine or and radishes in large bowl. Add dressing and
3 cups DOLE Leafy Romaine toss to coat.
• 1/2 avocado, peeled, pitted and cut into
bite-size chunks
• 1 small can (11 oz.) DOLE Mandarin
Oranges, drained
• 2 radishes, sliced

Note: Add 1 cup cooked shredded chicken or turkey to make this a main course salad.

Field Greens with Fresh

Pineapple and Pancetta
Prep Time: 25 min
Total Time: 25 min
Makes: 4 Servings

Ingredients Directions
• 2 ounces pancetta, cut into 1/2 inch pieces 1. Cook pancetta in skillet over medium heat
• 2 teaspoons red wine vinegar until crisp, about 5 minutes. Transfer
• 1 teaspoon Dijon-style mustard pancetta to paper towels to drain.
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper 2. Mix vinegar and mustard in small bowl.
• 1 pkg. (8 oz.) DOLE® Field Greens or other Whisk in oil, adding in 1 tablespoon at a
DOLE salad variety time. Season with salt and pepper.
• 1 cup chopped fresh DOLE Tropical Gold®
Pineapple 3. Combine salad blend, pineapple, and onion
• 1/2 cup sliced red onion in large bowl. Add vinaigrette and toss to
• 1/3 cup crumbled feta cheese, optional coat. Arrange salads on plates and sprinkle
with pancetta, and feta cheese if desired.
Grilled Chicken Caesar

Prep Time: 25 min

Total Time: 25 min
Makes: 4 Servings

Ingredients Directions
• 4 boneless, skinless chicken breast halves 1. Brush chicken breasts with oil; sprinkle with
• 1 tablespoon olive or vegetable oil garlic powder and rosemary.
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary leaves, crushed 2. Grill or broil chicken 7 to 10 minutes on each
• 1 pkg. (10 oz.) DOLE® Caesar Salad Kit
side or until chicken is no longer pink. Cut
each chicken breast into 1/2-inch thick slices.

3. Toss together salad greens and dressing in

large bowl. Toss in croutons. Divide salad
evenly onto 4 serving plates.

4. Place sliced chicken breast on top of each

salad plate. Sprinkle with Parmesan cheese.

Asian Chicken Salad

Prep Time: 15 min

Total Time: 15 min
Makes: 3 Servings

Ingredients Directions
• 1 package (8 to 12 oz.) DOLE® Field Greens or 1. Toss together salad blend, mandarin oranges,
Greener Selection or any variety chicken slices, snow peas, crispy noodles
• 1 mediumcan (15 oz.) DOLE Mandarin and almonds in large serving bowl.
Oranges, drained
• 2 cooked boneless, skinless chicken
2. Pour dressing over salad; toss to evenly
breasts, sliced
coat. Serve.
• 1/2 cup snow peas or fresh pea pods,
cut in half (optional)
• 1/3 cup crispy noodles
• 1/3 cup sliced almonds, toasted
• 1/2 cup bottled Asian sesame dressing
Chicken & Beef
Fajita Salad
Prep Time: 20 min
Total Time: 20 min
Makes: 4 Servings

Ingredients Directions
• 1 tablespoon vegetable oil 1. Heat oil, over medium-high heat, in large skillet or wok
• 1/2 cup plus 4 tablespoons bottled with 2 tablespoons salsa. Add beef strips, cook, stirring
constantly, until browned and no longer pink in center.
salsa, divided
Drain and set aside.
• 1/4 pound sirloin beef, cut into bite-
sized strips
2. Add 2 more tablespoons salsa to skillet; cook chicken
• 1 boneless, skinless chicken breast cut into  strips, stirring constantly, for 3 minutes, or until no
bite-sized strips longer pink inside.
• 1 package (8 to 12 oz.) DOLE® Hearts of
Romaine or other salad variety 3. Toss together stir-fried meats, salad blend, jicama,
• 3/4 cup diced jicama onion, and cheese in large bowl; set aside.

• 1/2 cup sliced DOLE Red Onion

4. Combine remaining 1/2 cup salsa with red wine vinegar,
• 3/4 cup shredded sharp Cheddar cheese
in small bowl. Pour dressing over salad blend; toss to
• 1 tablespoon red wine vinegar
coat. Serve with warm tortillas, if desired.

Light Caesar with Smoked

 almon Pita Pizza Triangles
S
Prep Time: 15 min
Total Time: 25 min
Makes: 3 Servings

Ingredients Directions
• 1 pkg. (12 oz.) DOLE® Light Caesar Salad Kit 1. Lightly brush one side of pita breads with oil. Sprinkle
• 3 (6-inch) pita breads onion on each pita bread.

• 2 teaspoons olive oil

2. Bake at 400 °F for 5 to 7 minutes or until pita crisps
• 1/2 cup thinly sliced red onion
around edges.
• 4 oz. sliced smoked salmon, divided into 

3 portions
3. Top each pita with salmon slices; sprinkle with dill.
• 2 tablespoons chopped fresh dill Return to oven until the salmon is warmed through,
about 2 minutes. Cut pita pizzas into quarters.

4. Combine salad and croutons in large bowl.

Add prepared dressing, and toss to coat.

5. Divide salad between 3 plates and arrange 4 pizza

triangles over salad
Baby Spinach/
Citrus Dressing
(Makes about 1 cup)

Ingredients Directions
• 1/2 cup of fresh orange juice 1. Whisk together all ingredients until blended.
• 1/2 cup grapeseed oil
• 1 teaspoon finely minced shallots 2. Toss with DOLE Baby Spinach.

Classic Romaine/
Oregano & Lemon Vinaigrette
(Makes about 1 cup)

Ingredients Directions
• 1/2 cup extra virgin olive oil 1. Whisk together all ingredients until blended.
• 1/4 cup of fresh lemon juice
• 3 tablespoon peeled cucumber, finely diced 2. Toss with DOLE Classic Romaine.
• 3 teaspoons fresh oregano, chopped
• 1 tablespoon red onion, diced
• 1 teaspoon lemon pepper
American Blend/
Bacon Ranch Dressing
(Makes about 1 cup)

Ingredients Directions
• 1/2 cup of light mayonnaise 1. Whisk together all ingredients until blended.
• 1/4 cup low-fat sour cream
• 1/3 cup of bacon, crumbled 2. Toss with DOLE American Blend.
• 1 tablespoon chopped fresh chives
• 1 tablespoon apple cider vinegar
• 1 teaspoon minced onion
• Pinch of white pepper

Tender Garden/
Sherry Vinaigrette
(Makes about 1 cup)

Ingredients Directions
• 1 cup extra virgin olive oil 1. Whisk together all ingredients until blended.
• 1/4 cup sherry vinegar
• 3 cloves of garlic, finely chopped 2. Toss with DOLE Tender Garden.
• Pinch of salt
Spring Mix/
Balsamic Vinaigrette
(Makes about 1 cup)

Ingredients Directions
• 3/4 cup extra virgin olive oil 1. Whisk together all ingredients until blended.
• 1/4 cup balsamic vinegar
• 2 cloves of garlic, finely chopped 2. Toss with DOLE Spring Mix.
• 1 tablespoon fresh lemon juice
• Zest of one lemon