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Carrot Miso "Burritos"

Break away from tradition and make this flavorful ginger-carrot spread and DOLE® Very Veggie Salad Blend into a burrito by wrapping them in collard leaves. The delicate sweetness of the ginger-carrot spread announces itself through the blend of veggies, and complements the mild richness of the white bean topping.

30 Minutes Total time 30 Minutes Prep time 240 Calories 6 Servings



  1. Combine carrots, 1/3 cup rice vinegar, scallions, ginger, miso, honey and salt in a blender or food processor. Cover; blend until smooth. Set aside.
  2. Whisk remaining rice vinegar, olive oil and chopped cilantro in a small bowl; season with salt, to taste. Toss salad blend with the dressing and set aside.
  3. Stack two leaves on top of each other. Spread 2 tablespoons of the miso-ginger carrot mixture on each set of leaves. Top with 1/3 cup white beans, shrimp (if desired), sliced beets and 1/2 cup dressed salad blend.
  4. Roll leaves around the filling, cut in half and serve.
Vegetarian Dinner Fall

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