Phasma Salad
Cook time – 15 min
- Total time
- 15 minutes
- Preparation time
- 15 minutes
- Calories
- 200
- Portions
- 10
Directions
- Preheat an oven to 350°F.
- Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.
- Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.
- Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans.
Ingredients
- 1 cup pecan halves, roughly chopped
- 2 tablespoons sherry vinegar
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 2 cups DOLE® Pineapple, cut into cubes
- 2 cups DOLE® Grapes, halved
- 1 cup DOLE® Celery, thinly sliced
- 1 cup DOLE® Blackberries
- 1 pkg. (5 oz.) DOLE® Baby Spinach
Allergens: Tree Nuts
Nutritional Facts
| 10 Serving Per Container | |
| Serving Size | 132g |
| Calories | 200 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (16 g) | 25% |
| Saturated Fat (1.5 g) | 8% |
| Sodium (40 mg) | 2% |
| Total Carbohydrate (15 g) | 5% |
| Dietary Fiber (3 g) | 12% |
| Total Sugars (10 g) | |
| Protein (2 g) | |
| Calcium | 4% |
| Iron | 6% |
| Vitamin A | 20% |
| Vitamin C | 50% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.