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Citrus Green Salad

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Total Time (minutes)
20
Difficulty
1
Servings
6
Ingredients
9
Total Prep Time: 25 minutes
Calories Per Serving: 220
Nutrients

Nutrition Facts

Serving Size 155g

Amount per serving
Calories 220 Calories from fat: 130
% Daily Value*
Fat 15 g 23 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 5 g %
Monounsaturated Fat 6 g %
Cholesterol 10 mg 3 %
Sodium 125 mg 5 %
Potassium 250 mg 7 %
Carbohydrate 17 g 6 %
Fiber 4 g 16 %
Sugars 10 g
Protein 6 g
Vitamin A 40 %
Vitamin C 80 %
Calcium 15 %
Iron 6 %
Vitamin E 20 %
Vitamin K 70 %
Riboflavin 20 %
Phosphorus 15 %
Magnesium 15 %
Copper 10 %
Manganese 35 %

*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

Sweetness from the citrus and a slight crunch from the onion and nuts makes a pleased palate.

Ingredients

  • 1-1/2 cups DOLE® Tropical Gold® Pineapple, cut into chunks
  • 1 pkg. (10 oz.) DOLE Field Greens
  • 1 orange, peeled, halved and sliced 
  • 1/2 cup halved and sliced DOLE Red Onion 
  • 1 cup chopped nuts, toasted 
  • 1/2 cup crumbled feta cheese 
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons balsamic or red wine vinegar

Directions

  1. Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.
  2. Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.
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Citrus Green Salad Mini GH LOGO Sweetness from the citrus and a slight crunch from the onion and nuts makes a pleased palate. Prep Time:25 minutes Cook time: Serves: 6
Nutrition facts: 220 Calories, 15 grams fat
Ingredients: 1-1/2 cups DOLE® Tropical Gold® Pineapple, cut into chunks, 1 pkg. (10 oz.) DOLE Field Greens, 1 orange, peeled, halved and sliced , 1/2 cup halved and sliced DOLE Red Onion , 1 cup chopped nuts, toasted , 1/2 cup crumbled feta cheese , 1/4 cup orange juice, 1 tablespoon grated orange peel , 2 tablespoons vegetable oil , 2 tablespoons balsamic or red wine vinegar, Directions:Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.