Spring Bouquet Salad
Dole
1/2 pound Dole* asparagus,
cut into 1/2-inch pieces
8 cups Dole* Classic
Iceberg Salad
1 cup halved Dole*
strawberries
1/2 cup bottled fat-free
or regular raspberry
vinaigrette
1/3 cup crumbled blue
cheese or feta cheese
1/4 cup sliced almonds,
toasted
Cook asparagus in boiling water in a large saucepan
for 2 minutes, or until tender-crisp. Drain and
immediately plunge into ice water. Let stand for
5 minutes; drain.
Toss salad blend, strawberries and asparagus in a
large bowl. Pour dressing over the salad and toss to
evenly coat. Sprinkle with cheese and almonds.
Makes 4 servings.
Tip: To cook asparagus in the microwave, place in a
microwave-safe dish with 1 tablespoon water. Cover
and microwave on high for 3-5 minutes, or until
tender-crisp, stirring once during heating. Proceed as
above, draining and placing asparagus in ice water.
Brands may vary by region; substitute a similar product.
Pink Lady Apple Salad with
Creamy Provolone Dressing
BelGioioso
DRESSING
1/2 cup half-and-half
1/2 cup buttermilk
1 1/2 cups diced
Belgioioso* Mild
Provolone cheese
1 tablespoon whole-
grain mustard
2 tablespoons
minced shallot
1 teaspoon grated
lemon peel
1 teaspoon kosher salt
1 teaspoon cracked
black pepper
To prepare the dressing, place half-and-half, buttermilk, provolone, mustard, shallots, lemon peel, salt
and pepper in a blender or food processor and blend
until smooth. Transfer to a small bowl. Stir in chives.
Taste and adjust seasoning.
Place spring greens in a large bowl. Add dressing and
toss to mix.
Divide salad among 6 plates. Top with apples, pecans
and bacon. Makes 6 servings.
Brands may vary by region; substitute a similar product.
2 tablespoons minced
fresh chives
SALAD
6 cups mixed spring greens
3 cups diced Pink
Lady apples
1 cup toasted pecans
1 cup crumbled cooked
bacon
