Wednesday, 27 June 2018


Total Time (mins) : 20, Difficulty : 1, Servings : 4, Ingredients : 7

Total Prep Time : 20 minutes,  Calories Per Serving : 340

Fiesta time! Add a little salsa to your spread by turning a traditional taco salad inside out. Skip the fried shell and crack crispy tortilla chips over the top instead. Perfect for young ones and party-goers alike, this no-fuss, Southwestern-inspired salad with beans and greens, lime and sour cream makes for a well-balanced meal or fun, colorful starter. Now, where’s that piƱata…


  • 1 package (9 oz.) Just Lettuce 
  • 1 (15 oz.) can black beans, rinsed, drained 
  • 4 medium tomatoes, chopped 
  • 2 cups baked tortilla chips, broken 
  • 2 Green Onions, cut into 1/2-inch slices 
  • 1 teaspoon whole cumin seed, toasted 
  • 1 cup (4 oz.) shredded Colby & Monterey Jack cheese


  • TO prepare dressing: In a large bowl, mix together salsa and sour cream. Add in lime juice; season lightly with salt and pepper.
  • TO prepare salad: Add Just Lettuce, black beans, tomatoes, green onions and cumin; toss gently. Add dressing and cheese; toss gently.

Monday, 18 June 2018


Total Time (minutes) : 10,   Difficulty : 1,   Servings : 4,   Ingredients : 6


  • 1 pkg.  (12 oz.) American Salad or other Salad blend 
  • 1 large golden or red delicious apple, cored and chopped 
  • 1/2 cup thinly sliced Celery 
  • 1/2 cup coarsely chopped walnuts, toasted 
  • 1/2 cup Seedless or Golden Raisins 
  • 1/2 cup bottled honey-Dijon or honey mustard dressing 


TOSS salad, apple, celery, walnuts and raisins in large bowl. Pour dressing over salad; toss to evenly coat and serve

Tuesday, 12 June 2018



  1. 1 pkg. (12 oz.) Very Veggie Salad
  2. 1 can (11 oz.) Mandarin Oranges, drained
  3. 1/2 cup bean sprouts
  4. 3 tablespoons toasted sliced almonds
  5. 1 tablespoon toasted sesame seed
  6. 2 tablespoons chopped chives or Green Onion
  7. Sweet and Sour Ginger Dressing (recipe below)
  8. 1 cup wonton strips or crisps, optional


  1. COMBINE salad, mandarin oranges, bean sprouts, almonds, sesame seed and chives, in large bowl.
  2. TOSS with Sweet and Sour Ginger Dressing, to taste.Top with wonton strips. Refrigerate any remaining dressing.

Saturday, 9 June 2018


Total Time (mins) : 20, Difficulty : 1, Servings : 6, Ingredients : 9


  • 2 cups fresh shelled peas or frozen peas, defrosted
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon sea salt, plus more for seasoning
  • 12 pieces, 3-1/2 inch round artisanal flatbread or crackers
  • 8 mint leaves, finely chopped
  • 1 pkg. DOLE® Chopped Sunflower Crunch Salad Kit

  • COMBINE peas, tahini, olive oil, lemon juice, lemon peel, garlic and salt in a blender or food processor. Cover; blend until smooth.
  • SPREAD hummus on the flatbread or crackers. Sprinkle mint over the hummus.
  • TOSS salad blend with dressing from salad kit. Divide salad among the flatbreads. Sprinkle salad with sunflower seeds and applewood smoked bacon from the salad kit.

Saturday, 2 June 2018

Heart Salad


  • 1 avocado, peeled, seeded and diced 
  • 1 tablespoon lime juice 
  • 1-1/2 cups diced fresh Tropical Pineapple 
  • 1 cup Spring Mix 
  • 2 teaspoons toasted pine nuts 
  • 2 tablespoons Sesame Ginger Vinaigrette (see recipe below) 
  • 1/4 cup Raspberries and/or Blueberries


  • TOSS avocado with lime juice
  • LAYER avocado using a 4-inch heart cookie cutter as a guide on the serving plate. Place a 3-inch heart shaped cookie cutter on top and create a second pineapple layer.
  • TOSS spring mix and pine nuts with Sesame Ginger Vinaigrette and arrange on the pineapple. Scatter berries around the plate and serve immediately.