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Dole Banana Farmer

Spring Green Shoots

20 Minutes Total time 20 Minutes Prep time 210 Calories 4 Servings



  1. Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
  2. Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.

Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.

Vegetarian Spring Salads Vegan Gluten-free Low Sodium

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Springtime Spinach Salad 15 Minutes Salmon Melon Asparagus Salad 27 Minutes Strawberry Mandarin and Red Leaf Salad 10 Minutes


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