Spring Green Shoots
Cook time – 0 min

- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 210
- Portions
- 4
Directions
- Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
- 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.
Ingredients
- 6 cups DOLE® Baby Spinach
- 2 cups DOLE Arugula
- 16 DOLE Asparagus spears, halved lengthwise
- Sherry-Lemon Vinaigrette (recipe below)
- 1 avocado, peeled and sliced
- 1 cup DOLE Raspberries
- 1/2 cup edamame
Nutritional Facts
Serving Per Container | |
Serving Size | 222g |
Calories | 210 |
Entries | Daily value in %* |
---|---|
Total Fat (17 g) | 26% |
Saturated Fat (2 g) | 10% |
Polyunsaturated (2 g) | |
Monounsaturated (11 g) | |
Sodium (45 mg) | 2% |
Total Carbohydrate (13 g) | 4% |
Dietary Fiber (8 g) | 32% |
Total Sugars (4 g) | |
Protein (6 g) | |
Calcium | 10% |
Iron | 20% |
Magnesium | 20% |
Manganese | 50% |
Potassium (730 mg) | 21% |
Vitamin A | 100% |
Vitamin B6 | 15% |
Vitamin C | 50% |
Vitamin K | 350% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.