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Spring Green Shoots

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
7
Total Prep Time: 20 minutes
Calories Per Serving: 210
Nutrients

Nutrition Facts

222g

Amount per serving
Calories 210 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 11 g %
Cholesterol 0 mg 0 %
Sodium 45 mg 2 %
Potassium 730 mg 21 %
Carbohydrate 13 g 4 %
Fiber 8 g 32 %
Sugars 4 g
Protein 6 g
Vitamin A 100 %
Vitamin C 50 %
Calcium 10 %
Iron 20 %
Vitamin K 350 %
Vitamin B6 15 %
Magnesium 20 %
Manganese 50 %

*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

  • 6 cups DOLE® Baby Spinach 
  • 2 cups DOLE Arugula 
  • 16 DOLE Asparagus spears, halved lengthwise 
  • Sherry-Lemon Vinaigrette (recipe below) 
  • 1 avocado, peeled and sliced 
  • 1 cup DOLE Raspberries 
  • 1/2 cup edamame

Directions

  1. Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
  2. Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.

Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.

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Spring Green Shoots Prep Time: Cook time:20 minutes Serves: 4
Nutrition facts: 210 Calories, 17 grams fat
Ingredients: 6 cups DOLE® Baby Spinach , 2 cups DOLE Arugula , 16 DOLE Asparagus spears, halved lengthwise , Sherry-Lemon Vinaigrette (recipe below) , 1 avocado, peeled and sliced , 1 cup DOLE Raspberries , 1/2 cup edamame, Directions:Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.