A citrusy salad dressed in orange makes for an amusing Halloween centerpiece. Hand-carved oranges are filled with a fresh mixture of DOLE Organic Spring Mix, papaya, lentils, pumpkin seeds and hazelnuts, tossed in an orange vinaigrette. Top with alfalfa sprouts to complete this spooky look.">

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Orange and Green Meanies

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Total Time (mins)
40
Difficulty
2
Servings
6
Ingredients
8
Total Prep Time: 40 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 184g

Amount per serving
Calories 200 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 220 mg 9 %
Carbohydrate 24 g 8 %
Fiber 9 g 36 %
Sugars 5 g
Protein 12 g
Vitamin A 110 %
Vitamin C 90 %
Calcium 8 %
Iron 40 %

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

Mini GH LOGO

A citrusy salad dressed in orange makes for an amusing Halloween centerpiece. Hand-carved oranges are filled with a fresh mixture of DOLE Organic Spring Mix, papaya, lentils, pumpkin seeds and hazelnuts, tossed in an orange vinaigrette. Top with alfalfa sprouts to complete this spooky look.

Ingredients

  • 6 large oranges
  • 1 pkg. (5 oz.) DOLE® Organic Spring Mix
  • 1 cup diced red papaya
  • 1 cup cooked red lentils
  • 1/2 cup pumpkin seeds
  • 1/4 cup chopped hazelnuts, toasted
  • Orange vinaigrette (see recipe below)
  • 2 cups alfalfa sprouts

Directions

  1. Cut jack-o’-lantern face into each orange. Cut off top and hollow out flesh inside, reserving flesh and juice for the vinaigrette. Set aside.
  2. Toss together DOLE Organic Spring Mix salad blend, papaya, lentils, pumpkin seeds, hazelnuts and orange vinaigrette. Fill each hollow orange with one cup salad mixture. Separate sprouts into six bunches. Press one bunch into the top of each orange, like wild hair. Arrange on a platter or table!

Orange-Vinaigrette-Dressing: Whisk 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar and 1 teaspoon chopped fresh mint. Season to taste with salt and pepper.

Tip: Hollow out the oranges and cut each one into a fun jack-o’-lantern face. Cover them with a damp towel until you are ready to fill them. They will hold beautifully in the refrigerator for about a week.

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Orange and Green Meanies Mini GH LOGO A citrusy salad dressed in orange makes for an amusing Halloween centerpiece. Hand-carved oranges are filled with a fresh mixture of DOLE Organic Spring Mix, papaya, lentils, pumpkin seeds and hazelnuts, tossed in an orange vinaigrette. Top with alfalfa sprouts to complete this spooky look. Prep Time:40 minutes Cook time: Serves: 6
Nutrition facts: 200 Calories, 8 grams fat
Ingredients: 6 large oranges, 1 pkg. (5 oz.) DOLE® Organic Spring Mix, 1 cup diced red papaya, 1 cup cooked red lentils, 1/2 cup pumpkin seeds, 1/4 cup chopped hazelnuts, toasted, Orange vinaigrette (see recipe below), 2 cups alfalfa sprouts, Directions:Cut jack-o’-lantern face into each orange. Cut off top and hollow out flesh inside, reserving flesh and juice for the vinaigrette. Set aside.Toss together DOLE Organic Spring Mix salad blend, papaya, lentils, pumpkin seeds, hazelnuts and orange vinaigrette. Fill each hollow orange with one cup salad mixture. Separate sprouts into six bunches. Press one bunch into the top of each orange, like wild hair. Arrange on a platter or table!Orange-Vinaigrette-Dressing: Whisk 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar and 1 teaspoon chopped fresh mint. Season to taste with salt and pepper.Tip: Hollow out the oranges and cut each one into a fun jack-o’-lantern face. Cover them with a damp towel until you are ready to fill them. They will hold beautifully in the refrigerator for about a week.