Citrus Green Salad
1 can (20 oz.) DOLE Pineapple Chunks
3 cups packed torn DOLE Green or Red Leaf Lettuce
1 cup packed torn radicchio or escarole
1 cup packed torn curly endive or watercress
1 tablespoon grated orange peel
1 DOLE Orange, peeled, halved and sliced
1/2 cup halved and sliced DOLE Red Onion
1 cup chopped nuts, toasted
1/2 cup crumbled feta cheese
2 tablespoons vegetable oil
2 tablespoons balsamic or red wine vinegar
Drain pineapple; reserve 1/4 cup juice.
Combine pineapple, lettuce, radicchio, endive, sliced orange, onion, nuts and
cheese in large serving bowl; set aside.
Stir together reserved juice, orange peel, oil and vinegar in small bowl. Pour
over salad just before serving; toss to evenly coat.
Makes 6
servings
1 can (20 oz.) DOLE Pineapple Chunks
3 cups packed torn DOLE Green or Red Leaf Lettuce
1 cup packed torn radicchio or escarole
1 cup packed torn curly endive or watercress
1 tablespoon grated orange peel
1 DOLE Orange, peeled, halved and sliced
1/2 cup halved and sliced DOLE Red Onion
1 cup chopped nuts, toasted
1/2 cup crumbled feta cheese
2 tablespoons vegetable oil
2 tablespoons balsamic or red wine vinegar
Drain pineapple; reserve 1/4 cup juice.
Combine pineapple, lettuce, radicchio, endive, sliced orange, onion, nuts and
cheese in large serving bowl; set aside.
Stir together reserved juice, orange peel, oil and vinegar in small bowl. Pour
over salad just before serving; toss to evenly coat.
Makes 6
servings
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
http://groups.yahoo.com/group/DoriesRecipeBox/
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Another Great Group of *~ Beth ~*
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