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Walkabout Salad Cones

Want a visually stunning way to serve salad? These creative cones are surprisingly fun to eat. With DOLE® Baby Arugula, sweet, roasted beets, savory edamame and crunchy pistachios served in crispy baked tortilla cones, there’s no fork needed. So take them on the go, or serve them standing up. Perfect for entertaining!

30 Minutes Total time 15 Minutes Prep time 15 Minutes Cook Time 260 Calories 6 Servings



  1. Preheat oven to 350°F.
  2. Cut slit in tortillas, from the edge to the center. Roll the two cut edges around each other, creating a cone. Brush olive oil on the inside and outside of tortilla cones, then sprinkle with coriander and salt. Place upright in a muffin tin or baking cup. Bake 15 minutes or until lightly browned. Let cool.
  3. Toss together arugula, beets, edamame, pistachios, and Chili Lime Dressing. Fill cones with salad.

Chili Lime Dressing: Combine 3 tablespoons olive oil, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and 1 teaspoon minced green chili. Season with salt and pepper to taste.

Tips & tricks

Make the cones ahead of time and keep them fresh in an airtight container.

Vegetarian Summer Salads

More to consider

Star-Spangled Potato Salad 30 Minutes Grilled Banana & Greens Salad 20 Minutes Grilled Banana and Peach Salad with Arugula 25 Minutes


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