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Spider Cluster

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Total Time (minutes)
20
Difficulty
2
Servings
8
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size 124g

Amount per serving
Calories 160 Calories from fat: 90
% Daily Value*
Fat 10 g 15 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 25 mg 1 %
Potassium 280 mg 8 %
Carbohydrate 18 g 6 %
Fiber 3 g 12 %
Sugars 13 g
Protein 2 g
Vitamin A 20 %
Vitamin C 8 %
Calcium 4 %
Iron 4 %
Vitamin K 30 %
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

  • 1/4 cup olive oil 
  • 1/4 cup thinly sliced DOLE® Green Onions 
  • 1/2 cup fresh DOLE Cranberries 
  • 2 tablespoons water 
  • 1-1/2 tablespoons balsamic vinegar 
  • 1 tablespoon maple syrup 
  • 1/2 teaspoon chopped fresh rosemary 
  • Salt and ground black pepper to taste 
  • 6 cups DOLE Spring Mix 
  • 8 fresh figs, quartered 
  • 1 DOLE Pear, cut into chunks 
  • 1/3 cup toasted walnut pieces

Directions

  1. Prepare dressing by sautéing green onions in olive oil until soft, about 1 minute. Add cranberries and cook until they begin to pop, about 3 to 4 minutes. Remove from heat and bring to room temperature.
  2. Transfer mixture to blender or food processor. Cover; blend until smooth. Add water, balsamic vinegar, maple syrup and rosemary. Blend until smooth. Season with salt and pepper, to taste. Add additional water, 1 tablespoon at a time, to thin dressing if necessary.
  3. Toss spring mix with half the dressing and all of the figs and pear chunks. Fill pumpkins with approximately 3/4 cup salad. Drizzle the salad with additional dressing and sprinkle with walnuts.

Making Spider Pumpkins: Cut tops off of 8 mini decorative pumpkins. Hollow them out, removing seeds. To make the spider’s legs, make four small shallow holes on opposite sides of each pumpkin. Cut 32 pipe cleaners in half and fold the ends at opposite right angles. Press on end of the pipe cleaner into the pumpkin’s hole. Repeat pressing spider legs into remaining pumpkins. Set aside.

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Spider Cluster Prep Time:20 minutes Cook time:20 minutes Serves: 8
Nutrition facts: 160 Calories, 10 grams fat
Ingredients: 1/4 cup olive oil , 1/4 cup thinly sliced DOLE® Green Onions , 1/2 cup fresh DOLE Cranberries , 2 tablespoons water , 1-1/2 tablespoons balsamic vinegar , 1 tablespoon maple syrup , 1/2 teaspoon chopped fresh rosemary , Salt and ground black pepper to taste , 6 cups DOLE Spring Mix , 8 fresh figs, quartered , 1 DOLE Pear, cut into chunks , 1/3 cup toasted walnut pieces, Directions:Prepare dressing by sautéing green onions in olive oil until soft, about 1 minute. Add cranberries and cook until they begin to pop, about 3 to 4 minutes. Remove from heat and bring to room temperature.Transfer mixture to blender or food processor. Cover; blend until smooth. Add water, balsamic vinegar, maple syrup and rosemary. Blend until smooth. Season with salt and pepper, to taste. Add additional water, 1 tablespoon at a time, to thin dressing if necessary.Toss spring mix with half the dressing and all of the figs and pear chunks. Fill pumpkins with approximately 3/4 cup salad. Drizzle the salad with additional dressing and sprinkle with walnuts.Making Spider Pumpkins: Cut tops off of 8 mini decorative pumpkins. Hollow them out, removing seeds. To make the spider’s legs, make four small shallow holes on opposite sides of each pumpkin. Cut 32 pipe cleaners in half and fold the ends at opposite right angles. Press on end of the pipe cleaner into the pumpkin’s hole. Repeat pressing spider legs into remaining pumpkins. Set aside.