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Carrot Miso "Burritos"

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Total Time (mins)
30
Difficulty
2
Servings
6
Ingredients
12
Total Prep Time: 30 minutes
Calories Per Serving: 240
Nutrients

Nutrition Facts

Serving Size: 352g

Amount per serving
Calories 240 Calories from fat: 50
% Daily Value*
Fat 6 g 9 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3.5 g %
Cholesterol 40 mg 13 %
Sodium 520 mg 22 %
Carbohydrate 36 g 12 %
Fiber 9 g 36 %
Sugars 13 g
Protein 15 g
Vitamin A 330 %
Vitamin C 70 %
Calcium 15 %
Iron 30 %
Vitamin K 1070 %
Vitamin B6 15 %
Folate 35 %
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.

Mini GH LOGO

Break away from tradition and make this flavorful ginger-carrot spread and DOLE® Very Veggie Salad Blend into a burrito by wrapping them in collard leaves. The delicate sweetness of the ginger-carrot spread announces itself through the blend of veggies, and complements the mild richness of the white bean topping.

Ingredients

  • 2 cups coarsely chopped DOLE® Carrots 
  • 1/3 cup plus 1 tablespoon rice vinegar, divided 
  • 4 scallions, thinly sliced 
  • 2 tablespoons grated fresh ginger 
  • 2 tablespoons yellow or white miso 
  • 2 teaspoons honey 
  • Salt to taste 
  • 2 tablespoons olive oil 
  • 2 tablespoons chopped cilantro 
  • 1 pkg. (12 oz.) DOLE Very Veggie 
  • 12 large Swiss chard or collard leaves, washed, trim away center rib & stems 
  • 2 cups canned white beans, drained 
  • 24 medium cooked shrimp, optional 
  • 2 medium beets, peeled and thinly sliced

Directions

  1. Combine carrots, 1/3 cup rice vinegar, scallions, ginger, miso, honey and salt in a blender or food processor. Cover; blend until smooth. Set aside.
  2. Whisk remaining rice vinegar, olive oil and chopped cilantro in a small bowl; season with salt, to taste. Toss salad blend with the dressing and set aside.
  3. Stack two leaves on top of each other. Spread 2 tablespoons of the miso-ginger carrot mixture on each set of leaves. Top with 1/3 cup white beans, shrimp (if desired), sliced beets and 1/2 cup dressed salad blend.
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Carrot Miso "Burritos" Mini GH LOGO Break away from tradition and make this flavorful ginger-carrot spread and DOLE® Very Veggie Salad Blend into a burrito by wrapping them in collard leaves. The delicate sweetness of the ginger-carrot spread announces itself through the blend of veggies, and complements the mild richness of the white bean topping. Prep Time:30 minutes Cook time: Serves: 6
Nutrition facts: 240 Calories, 6 grams fat
Ingredients: 2 cups coarsely chopped DOLE® Carrots , 1/3 cup plus 1 tablespoon rice vinegar, divided , 4 scallions, thinly sliced , 2 tablespoons grated fresh ginger , 2 tablespoons yellow or white miso , 2 teaspoons honey , Salt to taste , 2 tablespoons olive oil , 2 tablespoons chopped cilantro , 1 pkg. (12 oz.) DOLE Very Veggie , 12 large Swiss chard or collard leaves, washed, trim away center rib & stems , 2 cups canned white beans, drained , 24 medium cooked shrimp, optional , 2 medium beets, peeled and thinly sliced, Directions:Combine carrots, 1/3 cup rice vinegar, scallions, ginger, miso, honey and salt in a blender or food processor. Cover; blend until smooth. Set aside.Whisk remaining rice vinegar, olive oil and chopped cilantro in a small bowl; season with salt, to taste. Toss salad blend with the dressing and set aside.Stack two leaves on top of each other. Spread 2 tablespoons of the miso-ginger carrot mixture on each set of leaves. Top with 1/3 cup white beans, shrimp (if desired), sliced beets and 1/2 cup dressed salad blend.