Summer Salads

Below are recipes for the salads we talked about yesterday on WDAZ News @5 with HGTV host Candice Olson and Chef David Kamen of the Culinary Institute of America.


Created by DOLE® Salads in partnership with Candice Olson,
host of HGTV’s “Candice Tells All”

Prep: 15 min.
Makes: 4 servings

1 pkg. (5 oz.) DOLE® Spring Mix salad blend
1 peach, sliced
2/3 cup chopped cucumber
1/2 cup blueberries
1/2 cup crumbled feta cheese
1/3 cup pine nuts, toasted
1/4 cup sliced DOLE Green Onions
White Balsamic Vinaigrette (recipe below)

Combine salad, peach, cucumber, blueberries, feta cheese, pine nuts and green onions
in large bowl. Toss with White Balsamic Vinaigrette, to taste. Refrigerate any remaining
White Balsamic Vinaigrette: Whisk together 2/3 cup olive oil, 1/4 cup white balsamic
vinegar, 2 tablespoons lemon juice, salt and ground black pepper, to taste, until blended.
Makes about 1 cup.

Per Serving: 345 calories,32g fat (7g sat.), 20mg cholesterol, 239mg sodium, 11g
carbohydrate (2g dietary fiber, 5g sugars), 6g protein, 23% Vit A, 17% Vit C, 14% calcium,
6% iron, 6% potassium, 5% folate


Created by DOLE® Salads

Prep: 15 min.
Cook: 15 min.
Makes: 6 servings


1 large DOLE® Onion, chopped
1 tablespoon peanut oil
1 pkg. (20 oz.) ground turkey
1 cup bottled Thai peanut satay sauce, divided
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
1 medium cucumber peeled and chopped
1/4 cup coarsely chopped fresh mint
6 (10 in.) flour tortillas
1 pkg. (6 oz.) DOLE Butter Bliss salad
Small fresh mint leaves (optional)


Sauté onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion
starts to soften. Add turkey and sauté 7 to 8 minutes or until cooked through.
Stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. Add cucumber and
chopped mint; heat until hot.
Whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl
Assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping
with salad and mint leaves if desired. Fold in sides of tortilla and roll up. Cut in half and
serve with satay soy sauce mixture.


Created by DOLE® Salads

Prep: 30 min.
Makes: 3 servings

1/2 cup grated Parmesan cheese
1 container (5 oz.) DOLE® Arugula salad blend
1 can (11 oz.) DOLE® Mandarin Oranges, drained
1 cup green grapes, cut in half
1 pkg. (6 oz.) prosciutto slices, cut into 1/2–inch strips
1/2 cup DOLE® Whole Pitted Dates
Aioli Dressing (recipe below)


Preheat oven to 350°F.
Sprinkle Parmesan cheese evenly on foil-lined 13×9-inch baking pan sprayed with nonstick
cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in
pan. Break “crisps” into irregular-sized pieces.
Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on
top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese “crisps”.
Refrigerate any remaining dressing.

Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves,
finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon
sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at
medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until
blended. Makes about 1-1/2 cups.

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