WEBCombine olive oil, garlic, lime, cumin, agave, and avocado in a food processor container. Cover; blend until smooth. Season to taste with salt and pepper. Combine greens and pineapple in a large bowl. Add dressing and gently toss to coat.
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WEB1 cup DOLE Strawberries, quartered ; 1 DOLE Banana, sliced ; 3 cups DOLE Spring Mix ; Orange-Mint Dressing (see recipe below) Directions Cut the top off a pineapple and reserve pineapple shell for jack-o’-lantern. Remove the fruit from the inside, dice and reserve. Reserve 1 cup for salad. Save remaining pineapple for snacking and other uses.
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WEBMethod. Mix dry pudding mix, crushed pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover. Refrigerate 1 hour or until ready to serve.
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WEBMethod. Combine the DOLE® Mandarin Oranges , DOLE® Pineapple Tidbits, marshmallows and coconut in a large bowl. Add sour cream and toss to mix. Cover and refrigerate for at least 2 hours to allow the mixture to set. Inspire Me Select A Random Recipe More Recipes.
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WEBEach fruit in our Dole Tropical Fruit Salad brings its own unique flavor to the mix. The tangy pineapple chunks complement the sweet mango slices, while the kiwi adds a refreshing zing. The banana slices provide a creamy texture, and the strawberries and blueberries contribute a burst of juicy goodness. Finally, the exotic passion fruit adds a
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WEB1 (20 ounce) can DOLE® Pineapple Chunks, drained. 1 (11 ounce) can DOLE Mandarin Oranges, drained. 1 DOLE Banana, sliced. 1 ½ cups seedless grapes . ½ cup miniature marshmallows. 1 cup vanilla low-fat yogurt. ¼ cup flaked coconut, toasted
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WEBArrange on six salad plates or a serving platter and sprinkle with sesame seeds before serving. Sesame-Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, and 1
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WEBDrain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into sauce pan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper-lined 2-1/2 inch muffin cups. Refrigerate for 2-1/2 hours or until firm.
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WEBDirections. Place pineapple, sorbet and tequila in a blender. Blend on High until smooth. Divide among 4 glasses and serve with lime wedges, if desired. Originally appeared: EatingWell.com, June 2021. Rate It.
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WEBStep 1: Combine pineapple juice, soy sauce, vinegar, oil, honey, pepper, paprika and garlic powder in small saucepan. Heat to boiling over medium-high heat, whisking occasionally. Reduce heat; simmer until slightly thickened. Remove from heat and reserve 1/3 cup glaze to serve as a sauce with the grilled fish. Step 2: Heat grill to medium heat
WEBAdd the pineapple juice, ground ginger, low sodium soy sauce, black pepper, and paprika. Stir well to combine, and continue cooking on medium heat until sauce begins to boil. In a small bowl, add the corn starch and cold water and mix well. Add the mixture to the chicken and vegetables, and stir until sauce thickens.
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WEB4 ripe DOLE® Bananas, peeled and cut crosswise into 2-inch pieces; 1/2 cup plus 2 tablespoons all natural peanut butter; Optional toppings: crushed nuts, fresh raspberries and/or pink sea salt; Directions 1. Spray 7-inch springform pan with nonstick cooking spray.
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WEB1 large DOLE® Sweet Potato, peeled and cut into 1-inch pieces; 2 small DOLE® Limes, juiced (about 1/4 cup) 1/4 cup olive oil; 2 tablespoons honey; 1 tablespoon chile lime seasoning; 2 green DOLE® Bananas, peeled and sliced crosswise into 1-inch-thick slices; 16 (6-inch) bamboo skewers; Directions 1.
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