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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Beet Garden Salad

Prep Time 35 minutes
Total Time 35 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts


A garden salad featuring beets.

Ingredients 6


1 container (5 oz.) DOLE® Baby Spinach with Red Tenders
8 to 9  canned beet slices, quartered, reserve juice
1/2 cup frozen peas, thawed
1/2 cup steamed asparagus tips
1/2 cup wax beans, rinsed and drained
  Strawberry Beet Dressing



1 container (5 oz.) DOLE Baby Spinach with Red Tenders or other DOLE Salad blend
8 to 9 drained canned beet slices, quartered (reserve juice for dressing)
1/2 cup frozen peas, thawed
1/2 cup streamed asparagus tips
1/2 cup wax beans, rinsed and drained
Strawberry Beat Dressing


Place salad onto large platter. Arrange remaining ingredients over salad. Drizzle Strawberry Beet Dressing to taste. Refrigerate any remaining dressing.

Strawberry Beet Dressing: Combine 1/2 cup light mayonnaise, 1/2 cup chopped strawberries, 1/4 cup beet juice, 1/4 cup chopped beets and 2 tablespoons red wine vinegar in blender. Cover; blend until smooth. Makes about 1 cup.

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