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Holiday Salad with Green Leaf Lettuce

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Total Time (minutes)
15
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 15 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 137g

Amount per serving
Calories 190 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 4 g %
Monounsaturated Fat 4.5 g %
Cholesterol 0 mg 0 %
Sodium 140 mg 6 %
Potassium 300 mg 9 %
Carbohydrate 21 g 7 %
Fiber 4 g 16 %
Sugars 11 g
Protein 5 g
Vitamin A 35 %
Vitamin C 10 %
Calcium 4 %
Iron 8 %
Vitamin K 45 %
Vitamin B6 15 %
Folate 15 %
Phosphorus 15 %
Magnesium 15 %
Copper 15 %
Molybdenum 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 head (5oz.) DOLE® Green Leaf Lettuce, washed and chopped 
  • 1/4 DOLE Red Onion, peeled and finely diced 
  • 1 cup garbanzo beans 
  • 1 cup roasted beets, diced 
  • ¼ teaspoon freshly grated ginger 
  • 2 tablespoons extra virgin olive oil 
  • Juice of 1 lemon 
  • 1 teaspoon grated lemon zest 
  • 2 teaspoons agave nectar or maple syrup 
  • 1/2 cup pomegranate seeds 
  • 1/3 cup dried cranberries 
  • 1/4 cup pumpkin seeds, toasted 
  • 1/4 cup walnuts, toasted 
  • ground black pepper, to taste

Directions

  1. Combine lettuce, red onion, garbanzo beans, and beets in a large bowl.
  2. Whisk ginger, oil, lemon juice, lemon zest, and agave nectar in a small bowl until incorporated. Pour over salad and gently toss to coat. Sprinkle pomegranate seeds, cranberries, pumpkin seeds, and walnuts on top. Season with black pepper.
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Holiday Salad with Green Leaf Lettuce Prep Time:15 minutes Cook time:15 minutes Serves: 6
Nutrition facts: 190 Calories, 11 grams fat
Ingredients: 1 head (5oz.) DOLE® Green Leaf Lettuce, washed and chopped  , 1/4 DOLE Red Onion, peeled and finely diced , 1 cup garbanzo beans , 1 cup roasted beets, diced , ¼ teaspoon freshly grated ginger , 2 tablespoons extra virgin olive oil , Juice of 1 lemon , 1 teaspoon grated lemon zest , 2 teaspoons agave nectar or maple syrup , 1/2 cup pomegranate seeds , 1/3 cup dried cranberries , 1/4 cup pumpkin seeds, toasted , 1/4 cup walnuts, toasted , ground black pepper, to taste, Directions:Combine lettuce, red onion, garbanzo beans, and beets in a large bowl.Whisk ginger, oil, lemon juice, lemon zest, and agave nectar in a small bowl until incorporated. Pour over salad and gently toss to coat. Sprinkle pomegranate seeds, cranberries, pumpkin seeds, and walnuts on top. Season with black pepper.