Directions

  1. Place salad blend on large platter or serving plates; top with pineapple, avocado, nuts, coconut and pomegranate seeds. Drizzle vinaigrette over salad. Season with salt and pepper, to taste.

Miso-Vinaigrette: Whisk together 2 tablespoons rice wine vinegar, 1 teaspoon instant miso, 1 teaspoon low-sodium soy sauce, 3 tablespoons canola oil, 1 teaspoon sesame oil, and 1 sliced DOLE Green Onion. Makes about 1/4 cup.