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Pull Apart Crudité Wreath

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Total Time (minutes)
45
Difficulty
2
Servings
14
Ingredients
15
Total Prep Time: 30 minutes
Calories Per Serving: 80
Nutrients

Nutrition Facts

Serving Size 48g

Amount per serving
Calories 80 Calories from fat: 25
% Daily Value*
Fat 3 g 5 %
Saturated 0 g 0 %
Trans 0 g
Monounsaturated Fat 1.5 g %
Cholesterol 0 mg 0 %
Sodium 140 mg 6 %
Potassium 95 mg 3 %
Carbohydrate 10 g 3 %
Fiber 1 g 4 %
Sugars 2 g
Protein 3 g
Vitamin A 15 %
Vitamin C 15 %
Calcium 4 %
Iron 6 %
Vitamin K 35 %
Manganese 15 %

*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

  • 2 tablespoons extra virgin olive oil, divided 
  • 2 cups packed DOLE® Baby Spinach 
  • 3 DOLE Green Onions, sliced 
  • 1 large garlic clove, minced 
  • 1 teaspoon Herbs de Provence 
  • 1/4 teaspoon salt 
  • 1/2 cup cooked edamame 
  • 2 tablespoons water 
  • 1-1/2 teaspoons lemon juice 
  • 1/2 cup very small DOLE Broccoli florets 
  • 1/4 cup sliced DOLE Premium Celery Hearts 
  • 1/4 teaspoon grated lemon peel 
  • 1/2 (9 oz.) thin baguette, cut into ½-inch slices 
  • 1/2 red pepper for garnish 
  • 1/3 cup small cherry tomatoes, quartered for garnish 
  • Celery leaves for garnish

Directions

  1. Preheat oven to 425°F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted.
  2. Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.
  3. Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.
  4. Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.

Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.

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Pull Apart Crudité Wreath Prep Time:30 minutes Cook time:45 minutes Serves: 14
Nutrition facts: 80 Calories, 3 grams fat
Ingredients: 2 tablespoons extra virgin olive oil, divided , 2 cups packed DOLE® Baby Spinach , 3 DOLE Green Onions, sliced , 1 large garlic clove, minced , 1 teaspoon Herbs de Provence , 1/4 teaspoon salt , 1/2 cup cooked edamame , 2 tablespoons water , 1-1/2 teaspoons lemon juice , 1/2 cup very small DOLE Broccoli florets , 1/4 cup sliced DOLE Premium Celery Hearts , 1/4 teaspoon grated lemon peel , 1/2 (9 oz.) thin baguette, cut into ½-inch slices , 1/2 red pepper for garnish , 1/3 cup small cherry tomatoes, quartered for garnish , Celery leaves for garnish, Directions:Preheat oven to 425°F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted.Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.