Recipes | Dole

Lightning Berry Smoothie

Inspired by Lightning McQueen

5 minutes 2 servings 140 calories

Ingredients

1 cup bottled, unsweetened, decaffeinated green tea
1/2 cup DOLE® Blueberries
1 cup DOLE Raspberries
1 DOLE Banana, peeled, sliced
1 cup DOLE Tropical Gold® Pineapple, peeled, into chunks

Directions

Pour the green tea into your blender and turn on to a low setting, then add all remaining ingredients and process on the highest speed until a well-blended puree forms, about 20-30 seconds. Stop the blender and scrape down the sides; blend once more for 20-30 seconds.

1g Fat, 35g Carbohydrate, 7g Fiber, 21g Sugars, 2g Protein, 2% Vit. A, 120% Vit. C, 4% Calcium, 6% Iron, 15% Vit. K, 15% Vit. B6, 10% Folate, 10% Magnesium, 80% Manganese

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Pineapple Pit-Stop Smoothie

Inspired by Cruz Ramirez

5 minutes 2 servings 160 calories

Ingredients

2 cups DOLE® Pineapple
1 cup DOLE Baby Spinach
1 DOLE Banana
1 cup unsweetened almond milk 1 cup ice
1⁄4 tsp ground cinnamon

Directions

Combine pineapple, spinach, banana, almond milk, ice and cinnamon in blender. Cover; blend until smooth.

2g Fat, 110mg Sodium, 16% Potassium, 38g Carbohydrate, 5g Fiber, 24g Sugars, 2g Protein, 35% Vit. A, 170% Vit. C, 15% Calcium, 6% Iron, 10% Vit. D, 25% Vit. E, 90% Vit. K, 20% Vit. B6, 20% Folate, 15% Magnesium, 90% Manganese

Crunchy Banana Roll

Inspired by Jackson Storm

20 minutes 4 servings 340 calories

Ingredients

1 cup low-fat granola
1 Tbsp toasted flaxseed
4 Tbsp unsalted almond butter 2 tsp honey
4 DOLE® Bananas, peeled
4 Tbsp fat-free Greek yogurt
1⁄2 cup DOLE Blueberries
1⁄2 cup DOLE Raspberries
1⁄4 cup DOLE Blackberries
4 mint sprigs

Directions

Toss granola with flaxseed and set aside. Combine almond butter with honey, mixing until creamy; set aside.

Spread bananas with almond butter mixture and roll in granola mixture. Arrange each on a serving plate with a dollop of yogurt, adding berries and mint.

11g Fat (1g Sat.), 60mg Sodium, 19% Potassium, 59g Carbohydrate, 8g Fiber, 28g Sugars, 9g Protein, 10% Vit. A, 30% Vit. C, 8% Calcium, 10% Iron, 25% Vit. E, 15% Thiamin, 30% Riboflavin, 20% Niacin, 70% Vit. B6, 60% Folate, 25% Magnesium, 20% Zinc, 80% Manganese

Romaine Mandarin Oranges and Avocado Salad

Inspired by Miss Fritter

15 minutes 3 servings 270 calories

Ingredients

4 tsp red wine vinegar
2 tsp Dijon-style mustard
2 tsp honey
1⁄4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 pkg. (9 oz.) DOLE® Classic Romaine Salad
1⁄2 avocado, peeled, pitted, cut into bite-size chunks
1 can (11 oz.) DOLE Mandarin Oranges, drained
2 DOLE Radishes, sliced

Directions

Mix vinegar, mustard and honey in small bowl. Whisk in olive oil and season with salt and pepper. Set aside.

Combine salad, avocado, mandarin oranges and radishes in large bowl. Add dressing and toss to coat.

22g Fat (3g Sat.), 95mg Sodium, 19g Carbohydrate, 5g Fiber, 14g Sugars, 2g Protein, 180% Vit. A, 70% Vit. C, 4% Calcium, 8% Iron, 15% Vit. E, 130% Vit. K, 10% Thiamin, 35% Folate

Romaine Mandarin Oranges and Avocado Salad

Buffalo Bites with Chicken and Pineapple

Inspired by Smokey

35 minutes 16 servings 90 calories

Ingredients

1 lb. boneless, skinless chicken breasts
1 cup fresh DOLE® Tropical Gold® Pineapple, peeled, cut into chunks
2 Tbsp low saturated fat vegetable oil
2 Tbsp hot sauce
2 tsp white wine vinegar
2 stalks DOLE Premium Celery Hearts, thinly sliced
16 medium leaves DOLE Romaine Lettuce
2 DOLE Green Onions, thinly sliced
2 oz. blue cheese, crumbled
2 cups DOLE Celery and DOLE Carrots sticks, for garnish

Directions

Preheat oven to 425°F. Cut chicken breasts into 1-inch to 11⁄2-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken and continue roasting pineapple for another 4 to 5 minutes or until caramelized.

Heat vegetable oil in medium saucepan. Add hot sauce and white wine vinegar, whisking to blend.

Stir chicken and celery hearts into hot-sauce mixture. Arrange lettuce leaves on serving platter and fill each leaf with several pieces of chicken, celery hearts, pineapple and green onions. Sprinkle blue cheese evenly over leaves. Arrange celery and carrots sticks in the center of platter and serve.

4g Fat (1g Sat.), 25mg Cholesterol, 125mg Sodium, 5% Potassium, 3g Carbohydrate, 1g Fiber, 2g Sugars, 10g Protein, 40% Vit. A, 10% Vit. C, 4% Calcium, 2% Iron, 20% Vit. K, 20% Niacin