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Seville Potato Verde

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Total Time (mins)
20
Difficulty
2
Servings
6
Ingredients
12
Total Prep Time: 20 minutes
Calories Per Serving: 150
Nutrients

Nutrition Facts

Serving Size: 184g

Amount per serving
Calories 150 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 1.5 g 8 %
Trans 0 g
Monounsaturated Fat 2.5 g %
Cholesterol 5 mg 2 %
Sodium 85 mg 4 %
Potassium 510 mg 15 %
Carbohydrate 23 g 8 %
Fiber 4 g 16 %
Sugars 5 g
Protein 4 g
Vitamin A 35 %
Vitamin C 90 %
Calcium 6 %
Iron 6 %
Vitamin B6 10 %
Manganese 10 %

*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

It’s market day in Seville – shoppers, basket in tow, make their way around the square for the first pick of the season’s bounty. Somewhere in the distance there’s the clapping and tapping flamenco dancers, adorned in their frilly dresses with flowers in their hair. This summery, Southern Spain-inspired “coleslaw” reminds us of that perfect outdoor café meal, light enough for an easy lunch, hearty enough for an entrée side to share.

Ingredients

  • 1 package (14 oz.) DOLE® Classic Coleslaw 
  • 1/4 cup lite sour cream 
  • 2 tablespoons orange juice 
  • 2 teaspoons basil pesto 
  • 2 teaspoons tomato paste 
  • 2 teaspoons white or red vinegar 
  • 1 tablespoon olive oil 
  • 1 teaspoon smoked paprika or ground cumin 
  • 1 pound small red potatoes, cooked until tender, drained, halved, cooled 
  • 1/4 cup fresh or thawed frozen peas 
  • 1/4 cup fresh or thawed frozen corn kernels 
  • 1/4 cup red bell pepper, chopped 
  • Salt and pepper, to taste (optional)

Directions

  1. In a large bowl, mix sour cream, orange juice, pesto, tomato paste, vinegar, oil and paprika or cumin until well combined.
  2. Add the potatoes, peas, corn, red pepper and DOLE® Classic Coleslaw to dressing mixture and toss. Season with salt and pepper if desired.
  3. Transfer to shallow bowls or plates.
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Seville Potato Verde Mini GH LOGO It’s market day in Seville – shoppers, basket in tow, make their way around the square for the first pick of the season’s bounty. Somewhere in the distance there’s the clapping and tapping flamenco dancers, adorned in their frilly dresses with flowers in their hair. This summery, Southern Spain-inspired “coleslaw” reminds us of that perfect outdoor café meal, light enough for an easy lunch, hearty enough for an entrée side to share. Prep Time:20 minutes Cook time: Serves: 6
Nutrition facts: 150 Calories, 4.5 grams fat
Ingredients: 1 package (14 oz.) DOLE® Classic Coleslaw , 1/4 cup lite sour cream , 2 tablespoons orange juice , 2 teaspoons basil pesto , 2 teaspoons tomato paste , 2 teaspoons white or red vinegar , 1 tablespoon olive oil , 1 teaspoon smoked paprika or ground cumin , 1 pound small red potatoes, cooked until tender, drained, halved, cooled , 1/4 cup fresh or thawed frozen peas , 1/4 cup fresh or thawed frozen corn kernels , 1/4 cup red bell pepper, chopped , Salt and pepper, to taste (optional), Directions:In a large bowl, mix sour cream, orange juice, pesto, tomato paste, vinegar, oil and paprika or cumin until well combined.Add the potatoes, peas, corn, red pepper and DOLE® Classic Coleslaw to dressing mixture and toss. Season with salt and pepper if desired.Transfer to shallow bowls or plates.