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Dole Banana Farmer

Pineapple Carpaccio

13 Minutes Total time 10 Minutes Prep time 3 Minutes Cook Time 98 Calories 8 Servings


Allergens: Tree Nuts


  1. Whisk oil and vinegar in a small bowl. Makes about 1/3 cup.
  2. Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
  3. Toss arugula and half the oil-vinegar mixture in a medium bowl.
  4. Arrange pineapple slices on a serving plate; drizzle with remaining oil-vinegar mixture. Top pineapple with arugula mixture; sprinkle with pine nuts.
Appetizers Summer Vegetarian Gluten-free Vegan Tree Nuts

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Southwestern Gazpacho 10 Minutes Seared Mushroom & Eggplant “Scallops” with Pineapple-Apricot Glaze 35 Minutes Spinach-Avocado Hummus 10 Minutes


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