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Plantain and Tomato Salad

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Total Time (minutes)
40
Difficulty
1
Servings
4
Ingredients
7
Total Prep Time: 20 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size: 219g

Amount per serving
Calories 260 Calories from fat: 120
% Daily Value*
Fat 14 g 22 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 10 g %
Cholesterol 0 mg 0 %
Sodium 10 mg 0 %
Potassium 670 mg 19 %
Carbohydrate 37 g 12 %
Fiber 4 g 16 %
Sugars 19 g
Protein 2 g
Vitamin A 35 %
Vitamin C 90 %
Calcium 2 %
Iron 6 %
Vitamin E 15 %
Vitamin K 45 %
Vitamin B6 20 %
Folate 10 %
Magnesium 10 %
Manganese 25 %

*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 slices DOLE® Tropical Gold® Pineapple 
  • 2 beef tomoatoes 
  • 2 DOLE Plantains 
  • 4 tablespoons olive oil 
  • 1 cup watercress 
  • Juice of one lemon 
  • 1/4 teaspoon curry powder 
  • Salt and pepper, to taste
  • Dash of rum (optional)

Directions

  1. Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times.
  2. Meanwhile, blanch the tomatoes, remove the skins and cut into slices. Cut open the pineapple, cut two slices and remove the firm core and peel. Then cut the two slices into eighths.
  3. After 20 minutes, remove the plantains from the water, allow to cool, then cut into slices and drizzle with a little lemon juice.
  4. Put the plantain, tomato and pineapple pieces into a flat dish. Wash the cress and add to the dish. In a bowl, combine the remaining lemon juice with the olive oil, salt, pepper and curry powder and then pour over the salad.
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Plantain and Tomato Salad Prep Time:20 minutes Cook time:40 minutes Serves: 4
Nutrition facts: 260 Calories, 14 grams fat
Ingredients: 2 slices DOLE® Tropical Gold® Pineapple , 2 beef tomoatoes , 2 DOLE Plantains , 4 tablespoons olive oil , 1 cup watercress , Juice of one lemon , 1/4 teaspoon curry powder , Salt and pepper, to taste, Dash of rum (optional), Directions:Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times.Meanwhile, blanch the tomatoes, remove the skins and cut into slices. Cut open the pineapple, cut two slices and remove the firm core and peel. Then cut the two slices into eighths.After 20 minutes, remove the plantains from the water, allow to cool, then cut into slices and drizzle with a little lemon juice.Put the plantain, tomato and pineapple pieces into a flat dish. Wash the cress and add to the dish. In a bowl, combine the remaining lemon juice with the olive oil, salt, pepper and curry powder and then pour over the salad.