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Phasma Salad

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Total Time (minutes)
15
Difficulty
1
Servings
10
Ingredients
9
Total Prep Time: 15 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

132g

Amount per serving
Calories 200 Calories from fat: 140
% Daily Value*
Fat 16 g 25 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 40 mg 2 %
Carbohydrate 15 g 5 %
Fiber 3 g 12 %
Sugars 10 g
Protein 2 g
Vitamin A 20 %
Vitamin C 50 %
Calcium 4 %
Iron 6 %

*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 cup pecan halves, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 cups DOLE® Pineapple, cut into cubes
2 cups DOLE® Grapes, halved
1 cup DOLE® Celery, thinly sliced
1 cup DOLE® Blackberries
1 pkg. (5 oz.) DOLE® Baby Spinach

Directions

  1. Preheat an oven to 350°F.
  2. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.
  3. Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.
  4. Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans. 
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Phasma Salad Prep Time:15 minutes Cook time:15 minutes Serves: 10
Nutrition facts: 200 Calories, 16 grams fat
Ingredients: 1 cup pecan halves, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 cups DOLE® Pineapple, cut into cubes
2 cups DOLE® Grapes, halved
1 cup DOLE® Celery, thinly sliced
1 cup DOLE® Blackberries
1 pkg. (5 oz.) DOLE® Baby Spinach Directions:Preheat an oven to 350°F.Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans.