GRILL YOUR WAY TO
GREAT-TASTING SALADS
WITH DOLE
Grilled Salmon, Asparagus & Potato Salad
Grilled Pork and Wild Mushroom Salad
Sweet Korean BBQ Chicken and Pineapple Kimchee
Summer Vegetable Salad with Grilled Chicken &
Roasted Garlic Vinaigrette
When summer heat calls for meals that are cool and quick, Dole Fresh
Vegetables, Inc., has the answer: four new summer salad recipes! You can
easily whip up any of these new creations using your grill, Dole ready-to-eat
salad blends and a variety of summer-fresh produce.
You won’t have any trouble convincing seafood lovers to try Grilled
Salmon, Asparagus and Potato Salad. If you prefer cole slaw with Asian
flavors, try the inspired Sweet Korean BBQ Chicken and Pineapple Kimchee.
Craving a heartier salad? Dish up Grilled Pork with Wild Mushrooms.
Dole’s Summer Vegetable Salad pairs the great seasonal flavors of squash
with grilled chicken breast and roasted garlic vinaigrette.
According to the Dole Healthy Family Advisory Board, making a salad
is a great way to get kids involved in preparing dinner for the family.
Dole makes this part easy with convenient triple-washed, ready-to-eat salads.
While Mom and Dad are doing the grilling, the kids can be in charge of
tossing together the salad ingredients.
And since 75 percent of U.S. households own a barbecue, grilling ingredients
for a light summer salad is possible for practically any family. (See attached
for other Did You Know? barbecue facts.) Dole’s Healthy Family Report
can be viewed at www.dole.com.
Grilled Salmon, Asparagus & Potato Salad
Prep: 20 min. Grill: 12 min. Makes: 3 servings
½ cup lemon juice
¼ cup olive or vegetable oil
1 tablespoon Dijon mustard
1 shallot, minced
8 ounces new potatoes, cut in ½-inch pieces
½ pound DOLE® Asparagus Spears, cut into 1-inch lengths
(1 ½ cups)
1 DOLE Red or Yellow Bell Pepper, cut into 1-inch pieces
12 ounces salmon filet
1 bag (8 to 12 oz.) DOLE Spring Mix or Romaine Salad Blend or other
variety
· Combine lemon juice, oil, mustard and shallot* in shaker jar.
Cover; shake until blended. Pour ¼ cup dressing in small bowl,
set aside remaining for salad.
· Place potatoes in shallow microwave-safe dish with ¼
cup water. Cover; microwave on HIGH for 5 to 6 minutes or until nearly
tender. Drain well. Place fish, potatoes, asparagus and bell
pepper pieces in shallow dish. Pour ¼ cup dressing over fish
and vegetables; turn to coat.
· Remove salmon. Grill or broil salmon for 5 minutes.
Place potato, asparagus and bell pepper pieces on grilling tray or broiler
pan. Continue grilling salmon and vegetables for 6 minutes or until
salmon flakes easily and vegetables are tender.
· Toss together salad blend and vegetables with reserved dressing
in bowl. Line 3 individual plates with salad. Arrange salmon
over each salad.
*Time Saving Tip: If desired, substitute ¾ cup bottled Italian
salad dressing for lemon mustard vinaigrette in recipe.
Per Serving: 507 calories, 31g fat (5g sat.), 99mg cholesterol, 272mg
sodium, 23g carbohydrate, 36g protein
Grilled Pork and Wild Mushroom Salad
Prep: 15 min.
Grill: 25 min. Makes: 3 servings
1/3 cup olive or vegetable oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh basil leaves or 2 teaspoons dried
basil leaves, crushed
3 boneless pork chops (about ¾ -inch thick)
6 ounces fresh portabella mushrooms or large button mushrooms
1 package (8 to 12 oz.) DOLE Italian or Hearts of Romaine Mix Salad
Blend or other variety
· Combine oil, vinegar, mustard and basil* in small bowl, stirring
until blended. Remove ¼ cup for pork; cover and refrigerate
remaining dressing for salad.
· Grill or broil pork 10 to 15 minutes on each side or until
pork is no longer pink in center, brushing occasionally with ¼ cup
dressing and adding mushrooms the last 5 to 10 minutes of grilling. Discard
any remaining dressing. Cut pork and mushrooms into slices.
· Toss together salad blend with reserved dressing in bowl.
Line 3 individual plates with salad. Arrange pork and mushrooms over
salad.
* Time Saving Tip: If desired, substitute ½ cup bottle balsamic
vinaigrette for oil vinaigrette in recipe.
Per Serving: 504 calories, 33g fat (6g sat.), 91mg cholesterol, 139mg
sodium, 10g carbohydrate, 39g protein
Sweet Korean BBQ Chicken and
Pineapple Kimchee
Prep: 15 min. Marinate: 15 min. Grill: 30
min. Makes: 4 servings
3 cups finely chopped DOLEâ Fresh Pineapple, divided
1/3 cup barbecue sauce
2 teaspoons soy sauce
1 teaspoon finely chopped fresh ginger or ½ teaspoon ground
ginger
4 boneless chicken breast halves
3 cups DOLE Classic Cole Slaw
2 tablespoons sugar
2 tablespoons vinegar
1/8 to ¼ teaspoon hot pepper sauce
· Combine 1 ½ cups pineapple, barbecue sauce, soy sauce
and ginger* in shallow, non-metallic dish. Add chicken; turn to coat
both sides. Cover; marinate 15 minutes in refrigerator.
· Combine remaining 1 ½ cups pineapple, cole slaw, sugar,
vinegar, and hot pepper sauce in medium serving bowl. Cover and refrigerate.
· Grill or broil chicken 10 to 15 minutes on each side or until
chicken is no longer pink in center, spooning reserved marinade over chicken
occasionally. Discard any remaining marinade. Serve with pineapple
kimchee.
*Time Saving Tip: If desired, omit 1 ½ cups chopped pineapple,
soy sauce and ginger. Marinate chicken only in barbecue sauce in
recipe.
Per Serving: 316 calories, 5g fat (1g sat.), 90mg cholesterol, 528mg
sodium, 31g carbohydrate, 37g protein
Summer Vegetable Salad with
Grilled Chicken &
Roasted Garlic Vinaigrette
Prep: 10 min. Grill: 12 min. Makes: 3 servings
1/3 to 1/2 cup bottled roasted garlic vinaigrette dressing, or balsamic
vinaigrette, divided
1 DOLE Red, Yellow or Green Bell Pepper, cut into julienne strips
1 cup sliced mushrooms
1 medium yellow squash or zucchini, diagonally sliced
3 skinless, boneless chicken breasts or thighs
1 package (8 to 12 oz.) DOLE Field Greens or European Salad Blend or
other variety
1/4 cup shredded mozzarella cheese
· Toss together sliced bell pepper, mushrooms and squash with
1 tablespoon of the salad dressing, in bowl. Set aside.
· Brush chicken breasts with 1 tablespoon salad dressing.
Place on grill or broiler pan. Grill chicken for 6 minutes.
Turn chicken; arrange cut vegetables on a grilling tray or broiler pan.
Grill chicken and vegetables for 5 to 6 minutes more, or till chicken is
no longer pink in the center, and vegetables are lightly charred.
· Pour salad blend into large bowl. Add grilled vegetables to
salad; toss with 1/4 cup salad dressing. Arrange salad mixture on three
serving plates.
· Slice chicken thinly; arrange slices over each of the salads.
Drizzle a little more dressing over chicken; sprinkle with cheese.
*Make it Meatless: Substitute northern white beans for the grilled chicken
Per Serving: 246 calories, 5g fat (2g sat.), 78mg cholesterol, 116mg
sodium, 17g carbohydrate, 32g protein
GRILL UP SUMMER SALADS
Dole Fresh Vegetables, Inc. is a subsidiary of the Dole
Food Company, Inc. (NYSE: DOL). Dole Food Company, with 2000 revenues
of $4.8 billion, is the world’s largest producer and marketer of high-quality
fresh fruit, fresh vegetables and fresh-cut flowers, and markets a growing
line of packaged foods. For more information, visit the Dole Web
site at www.dole.com.
