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Crepes with Smoked Salmon & Shaved Rhubarb

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Total Time (mins)
20
Difficulty
2
Servings
6
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size 172g

Amount per serving
Calories 160 Calories from fat: 30
% Daily Value*
Fat 3.5 g 5 %
Saturated 0.5 g 2 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 772 mg 32 %
Carbohydrate 18 g 6 %
Fiber 1 g 4 %
Sugars 15 g
Protein 16 g
Vitamin A 35 %
Vitamin C 20 %
Calcium 15 %
Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Create a beautiful brunch while powering up on greens. Full of flavor, DOLE Organic Spring Mix adds texture with a slightly nutty taste that is enjoyed in contrast to the creamy smoke of the salmon and subtle lemon-chive of the ricotta.

Ingredients

  • 3/4 cup fat-free ricotta
  • 1/4 cup chopped fresh chives
  • 2 teaspoons grated lemon peel
  • Pinch each salt and ground pepper
  • 1 teaspoon olive oil
  • 6 (8-inch) packaged crepes
  • 1 apple, peeled and julienned
  • 12 slices smoked salmon
  • 1 pkg. (5 oz.) DOLE® Organic Spring Mix
  • Spiced shaved rhubarb, optional (recipe below)

Directions

  1. Stir together ricotta, chives, lemon peel, salt and pepper. Stir in olive oil. Cover; refrigerate until ready to use.
  2. Place crepes on flat surface. Spoon three tablespoons ricotta mixture into the center of each crepe. Top each with apple, two slices smoked salmon, and 1/2 cup salad blend.
  3. Roll crepes around the greens and top with pickled rhubarb slices, if desired and serve.
  4. Spiced-Shaved-Rhubarb; Combine 1/4 cup rice vinegar, 3 tablespoons agave nectar and 4 whole cloves in small saucepan, heat to boiling. Pour liquid over 1 thinly sliced stalk fresh rhubarb; let it steep at least for 10 minutes or until ready to use. Drain.
  5. Tip: Rhubarb out of season? Swap the rhubarb for thinly sliced pear.
  6. Tip: How to julienne: Julienne is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch thick slices. Rectangles that are about sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips
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Crepes with Smoked Salmon & Shaved Rhubarb Create a beautiful brunch while powering up on greens. Full of flavor, DOLE Organic Spring Mix adds texture with a slightly nutty taste that is enjoyed in contrast to the creamy smoke of the salmon and subtle lemon-chive of the ricotta. Prep Time:20 minutes Cook time: Serves: 6
Nutrition facts: 160 Calories, 3.5 grams fat
Ingredients: 3/4 cup fat-free ricotta, 1/4 cup chopped fresh chives, 2 teaspoons grated lemon peel, Pinch each salt and ground pepper, 1 teaspoon olive oil, 6 (8-inch) packaged crepes, 1 apple, peeled and julienned, 12 slices smoked salmon, 1 pkg. (5 oz.) DOLE® Organic Spring Mix, Spiced shaved rhubarb, optional (recipe below), Directions:Stir together ricotta, chives, lemon peel, salt and pepper. Stir in olive oil. Cover; refrigerate until ready to use.Place crepes on flat surface. Spoon three tablespoons ricotta mixture into the center of each crepe. Top each with apple, two slices smoked salmon, and 1/2 cup salad blend.Roll crepes around the greens and top with pickled rhubarb slices, if desired and serve.Spiced-Shaved-Rhubarb; Combine 1/4 cup rice vinegar, 3 tablespoons agave nectar and 4 whole cloves in small saucepan, heat to boiling. Pour liquid over 1 thinly sliced stalk fresh rhubarb; let it steep at least for 10 minutes or until ready to use. Drain.Tip: Rhubarb out of season? Swap the rhubarb for thinly sliced pear.Tip: How to julienne: Julienne is another name for cutting vegetables into matchstick shape. Trim a vegetable or fruit into ¼-inch thick slices. Rectangles that are about sized about 2”x 3”. Then thinly slice the rectangle into ¼-inch strips