Inspired by Captain Phasma
1 cup pecan halves, roughly chopped
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 cups DOLE® Pineapple, cut into cubes
2 cups DOLE Grapes, halved
1 cup DOLE Celery, thinly sliced
1 cup DOLE Blackberries
1 pkg. (5 oz.) DOLE Baby Spinach
Preheat an oven to 350°F.
Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.
Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.
Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans.
Amounts per serving: 200 Calories, 16g Fat, 0mg Cholesterol, 40mg Sodium, 15g Total Carbohydrate, 2g Protein, 20%* Vit. A, 50%* Vit. C, 4%* Calcium, 6%* Iron (*Percent daily value based on 2,000 calorie diet)