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Dole is Good Housekeeping Nutritionist Approved

Dole is Good Housekeeping Nutritionist Approved

Dole is Good Housekeeping Nutritionist Approved

Dole Is Inaugural Partner of the Good Housekeeping “Nutritionist Approved” Program  

Dole is excited to announce that 27 DOLE® Salad products have qualified for the new Good Housekeeping “Nutritionist Approved” Emblem, an initiative designed to help shoppers simplify the process of making better food choices. 

Since 1909, the Good Housekeeping Seal has been a symbol of assurance and reliability to shoppers. The new Good Housekeeping Nutritionist Approved (GHNA) Emblem, created by Good Housekeeping Nutrition Director Jackie London MS, RD, CDN, helps shoppers make informed food choices that inspire healthier eating habits. To qualify, products go through a rigorous evaluation process and must align with the GHNA values of simplicity, transparency and innovation. 

Dole and Good Housekeeping share a similar vision of helping people choose better, healthier foods, and this new program will make it easier for shoppers to find the healthiest products in every aisle of the store. 

Look for the new emblem on DOLE salads and on recipes that use these products on 

The 27 DOLE Salad products that initially qualified for the GHNA Emblem include: 

  • DOLE® Organic Baby Spinach Mix
  • DOLE® Organic Spring Mix 
  • DOLE® Organic 50/50 Mix 
  • DOLE® Organic Super Spinach Mix 
  • DOLE® Organic Baby Spinach & Arugula Mix 
  • DOLE® 50/50 Mix 
  • DOLE® Arugula 
  • DOLE® Baby Spinach
  • DOLE® Butter Bliss 
  • DOLE® Premium Romaine 
  • DOLE® Family Size Classic Romaine
  • DOLE® Field Greens  
  • DOLE® Family Size Greener Selection
  • DOLE® Hearts of Romaine
  • DOLE® Italian Blend
  • DOLE® Family Size Just Lettuce
  • DOLE® Mediterranean Blend 
  • DOLE® Shredded Lettuce
  • DOLE® Spinach 
  • DOLE® Spring Mix
  • DOLE® Sweet Baby Lettuces
  • DOLE® Very Veggie 
  • DOLE® Angel Hair Slaw
  • DOLE® Classic Coleslaw 
  • DOLE® Shredded Carrots 
  • DOLE® Shredded Red Cabbage

Published January 1, 2017

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