Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Lightly marinated pork and pineapple kabobs placed on a bed of spinach
2 tablespoons seasoned rice-wine vinegar2 tablespoons vegetable oil1 tablespoon DOLE Pineapple JuiceSalt and freshly ground black pepper
Whisk vinegar, oil and juice in small bowl; season with salt and pepper.
3/4 cup prepared teriyaki marinade1 clove garlic, minced2 tablespoons chopped fresh cilantro1 pound pork tenderloin, trimmed, cut into 1-inch cubes1/2 fresh DOLE Tropical Gold Pineapple, peeled, cored, and cut into 1-inch cubes1 red bell pepper, cut into 1-inch pieces
Combine marinade, garlic and cilantro. Alternately thread pork, pineapple and pepper on skewers. Brush both sides with marinade. Grill or broil kabobs, turning occasionally and continuing to baste, until lightly charred and just cooked through, about 12 to 15 minutes.
1 pkg. (6 oz.) DOLE Baby Spinach with Tender Reds 1 lime, cut into wedges
Place salad blend in large bowl; add dressing and gently toss to coat. Arrange salad on plates and top with kabobs. Serve with lime wedges.
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