Phasma Salad

Ingredients

• 1 cup pecan halves, roughly chopped
• 2 tablespoons sherry vinegar
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 2 cups DOLE^® Pineapple, cut into cubes
• 2 cups DOLE^® Grapes, halved
• 1 cup DOLE^® Celery, thinly sliced
• 1 cup DOLE^® Blackberries
• 1 pkg. (5 oz.) DOLE^® Baby Spinach

Directions

1. Preheat an oven to 350°F.
2. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.
3. Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.
4. Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans.