Dole Out Delicious

A Salute to Summer!

July 2018 Issue

Dole MainImage

Recipes, Photos and Information provided by Dole Food Company

Dole Food Company™ is no longer just pineapples and bananas. Through their rich history, they have grown to be much more these days—just ask Pixar’s super hero family “The Incredibles” about Dole as you enjoy their second installment movie this summer. You and your kids can connect with Incredibles 2 at grocery stores across North America for Dole inspired breakfasts, entrées, snacks and drink recipes along with healthy eating tips and a photo sharing forum. Check out Dole’s special website:   

And Dole is partnering in communities and schools with the non-profit organization Action for Healthy Kids—“every kid healthy and ready to learn.” Because, our kids become healthy heroes when we help to make fruits and veggies fun and positive experiences.

Yes, Dole is here to save the day—your day—every day! Known for their high quality fresh fruits and vital vegetables for those who want to maintain a healthy diet, you will find their recipes ideal for quick, easy summertime meals. We love the versatility of their products and freshness in every bite. To access hundreds of recipes, tips and much more log on to! Our thanks to Melanie Dwornik, MA, RD, Dole’s nutrition and health communications manager for taking time to give us notes about the health benefits of many of the recipes…it’s time to prepare for compliments and applause as you prepare these delicious Dole recipes.

Grilled Asian Shrimp with Curried Pineapple Chutney
Total Time: 35 minutes  | Difficulty 2  | Servings 8

16 Extra-large shrimp, peeled and deveined  Dole Shrimp
1/2 cup Cilantro leaves
4 DOLE® Green Onions, cut into 4-inch pieces         
1 Tbsp Lime peel, grated
1 pkg. DOLE Chopped Sesame Asian Kit             
1 cup Mint leaves
2 tsps Garlic, minced                    
1 tsp Mild red chili, chopped
3/4 cup Curried Pineapple Chutney (recipe right)

Preheat grill or broiler to high heat. Arrange 2 shrimp and 2 green onion pieces onto eight 4-inch bamboo skewers. Set aside. Combine 1/2 salad dressing from the kit with mint leaves, cilantro, lime peel, garlic and red chili pepper in blender or food processor. Cover and blend until smooth. Brush mixture on shrimp and skewers.

Grill skewers, turning once, 4 to 5 minutes or until shrimp turns pink. Set aside. Toss remaining dressing with the kit’s salad greens. Arrange salad evenly between four serving plates and top with skewers. Sprinkle with sliced almonds and crispy wonton crisps from kit. Serve immediately with Curried Pineapple Chutney.

Curried Pineapple Chutney

2 Tbsps Olive oil in saucepan and sauté
½ cup chopped DOLE Red Onion
1 Tbsp chopped red chili pepper
1 Tbsp curry powder
3 cups diced fresh DOLE Tropical Gold® Pineapple
1/3 cup orange juice
2 Tbsps apple cider vinegar
1 Tbsp honey.

Heat olive oil in saucepan and sauté remaining ingredients. Bring to a boil, reduce heat and simmer for 30 minutes. Season with salt, to taste. Can be prepared a week ahead and refrigerated. Great for all grilled vegetables, chicken and fish. Makes 2 ½ cups.

Grilled Banana Parfait
Dole GrilledBananaParfait
Grilling bananas creates a naturally sweet caramelized treat.
Total Time: 23 minutes  | Difficulty 1  | Servings 4

2 DOLE® Bananas, peeled
1/2 tsp Ground cinnamon     
1 cup DOLE Blueberries
1 cup Fat-free vanilla Greek yogurt     
3 Tbsps Pomegranate seeds     
1 tsp Honey 
1 cup DOLE Strawberries, quartered    
1/2 cup Low-fat granola        
4 Mint leaves
Heat grill to high heat. Slice bananas diagonally. Sprinkle with cinnamon and grill, for 3 minutes on each side. Layer banana, yogurt, strawberries, blueberries, granola, honey, pomegranate seeds and mint leaves in parfait glasses. Serve immediately.

Chicken & Broccoli Panini
Research suggests compounds in broccoli help trigger antioxidant activity that can last for days.
Total Time: 15 minutes  | Difficulty 2  | Servings 4

1 Tbsp Olive oil Dole TurkeySandwich
1/2 tsp chopped garlic, chopped
1/4 tsp dried rosemary, chopped
Salt, to taste
4 (4-in.) Whole-wheat ciabatta rolls, sliced in half, lengthwise
8 oz. cooked Chicken, thinly sliced
1 cup DOLE® Broccoli florets, cooked
1 DOLE Peach, pitted and thinly sliced
11/4 cups DOLE Spring Mix
3 oz. Shredded reduced-fat mozzarella cheese

Preheat panini grill to high. Combine olive oil, garlic, rosemary and salt. Brush on the inside of the rolls. Equally divide chicken, broccoli, peaches, spring mix and cheese between rolls. Press sandwiches in the grill until crusts lightly brown and crisp. Remove and cut in half. Serve warm or enjoy at room temperature.

Cocoa Acai Bowl
Total Time: 15 minutes  | Difficulty 1  | Servings 4Dole AcaiBowl

4 DOLE® Bananas, divided
1/4 cup plus 1 Tbsp Unsalted almond butter, divided
2 Tbsps Unsweetened cocoa powder
1 pkg. (14 oz.) Frozen unsweetened acai berry pulp
2 cups DOLE Strawberries, hulled and sliced
1 cup Unsweetened almond milk
1/2 cup Granola
1 Tbsp Cocoa nibs
2 Tbsps shredded unsweetened coconut, optional

Peel and slice 2 bananas. Combine bananas, 1/4 cup almond butter, cocoa powder, acai pulp, 1 cup strawberries, and almond milk in blender container. Cover; blend until smooth. Divide the puree between four bowls. Peel and slice remaining 2 bananas. Top puree with banana slices, remaining 1 cup strawberries, granola, cocoa nibs, coconut, and remaining 1 Tbsp almond butter.

Grilled Romaine with Balsamic Glazed Strawberries

Two cups of romaine contain lutein and zeaxanthin antioxidants, which supports eye health and decreases the risk of cataracts and age-related macular degeneration.
Total Time: 50 minutes  | Difficulty 1  | Servings 6

1/2 cup Balsamic vinegar  Dole GrilledRomaine
1 Tbsp Shallots, chopped
2 cups DOLE® Strawberries, quartered                 
1/8 cup sliced DOLE Green Onions
11/2 heads DOLE Romaine Lettuce                
 1 Tbsp Olive oil
Salt and ground black pepper, to taste                 
1/4 cup Crumbled blue cheese
2 Tbsps Pumpkin seeds                         
2 Tbsps Flaxseeds
1 cup Fresh DOLE Tropical Gold® Pineapple, diced

Heat grill to high heat. Combine balsamic vinegar and shallots in small saucepan. Cook over medium heat until sauce is reduced by two-thirds. Remove from heat; stir in strawberries, pineapple, and green onions, set aside. Cut romaine heads, into quarters, lengthwise. Drizzle with olive oil, season with salt and pepper. Grill romaine, cut side down, 4 minutes or until lettuce chars. Arrange romaine on serving platter, cut side up. Spoon balsamic strawberries-pineapple glaze over romaine and sprinkle with blue cheese, pumpkin seeds and flaxseeds.


Arugula Feta Watermelon Salute!
This combination of watermelon and feta takes the staple summer appetizer to entree territory.  It's bulked up with arugula and studded with antioxidant rich blueberries to keep you feeling sharp and full.
Total Time: 40 minutes  | Difficulty 1  |  Servings 4Dole WatermelonSalad

3 lbs. Seedless watermelon,
cut into 3/4-inch slices
3 cups DOLE® Arugula or Butter Bliss
1 cup DOLE Blueberries, divided
1/2 cup Crumbled feta cheese, divided
1/4 cup Olive oil
2 Tbsps Lemon juice
Freshly ground pepper
Salt to taste

To prepare dressing: In a large bowl whisk together olive oil and lemon juice. Season with salt and pepper; set aside. To prepare salad: Lay watermelon slices on a cutting board. Using a star-shaped cookie cutter, cut out stars; place on a rack to drain. Add DOLE Arugula or Butter Bliss lettuce, 3/4 of the blueberries and feta cheese to bowl with olive oil and lemon dressing and toss. Divide amongst 4 salad plates and arrange watermelon stars over the salad. Arrange the rest of the blueberries and feta cheese on top for a holiday fun Fourth of July presentation. Finish with black pepper, if desired; serve immediately. Family Friendly Tip: If you do not have a star-shaped cookie-cutter, a simple circle will work well too.

Fresh Pineapple Upside-Down Cake
One slice of this cake serves up 10% of selenium and 25% of manganese needs, both of which contribute to brain health and cognitive ability.  
Total Time: 1.5 hours  | Difficulty 2  | Servings 12

3/4 cup Unsweetened almond milk     Dole UpsideDownCake
1/2 cup Whole-wheat flour
2 tsps Apple cider vinegar        
11/2 tsps Baking powder
1/2 tsp Baking soda             
1/2 tsp Ground cinnamon
1/2 tsp Salt                 
1/3 cup Buttery spread
1 ripe DOLE Banana             
2 egg Whites
1 cup Unbleached all-purpose flour    
2 tsps Pure vanilla extract
1/2 cup plus 3 Tbsps packed Light brown sugar, divided
4 slices DOLE® Tropical Gold® Pineapple, ¼-inch thick
DOLE Berries, such as raspberries or blackberries

Preheat oven to 350°F. Combine almond milk and cider vinegar, set aside for 5 minutes. Line bottom of 9-inch round cake pan with parchment paper. Spray parchment with cooking spray. Sprinkle parchment with 3 Tbsps brown sugar and arrange pineapple slices on top. Set aside.
Combine flours, baking powder, baking soda, cinnamon and salt together, set aside. Cream buttery spread with remaining brown sugar until smooth. Add the banana and continue creaming until smooth. Add the egg whites and vanilla extract. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly. Bake 45 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before flipping cake out onto a serving plate. Pull off the parchment paper. Place several berries into the center of each pineapple. Cool completely before serving.

Tropical Ambrosia Salad
This deconstructed summer favorite allows you to control how much you indulge by keeping the creamy whip topping as a final garnish.
Total Time: 15 minutes  | Difficulty 1  | Servings 8

2 DOLE Bananas, peeled and cut into chunks        
1 tsp Vanilla extract
8 (3-in.) slices Papaya                    
1 Star fruit, sliced
1 cup DOLE® Pineapple, peeled and cut into chunks     
1 tsp Fresh mint, chopped
3 Oranges, peeled and segmented, reserve juice         
2 Tbsps Honey
1 cup CocoWhip or vanilla flavored Greek yogurt    
1/2 cup Toasted coconut
1 1/2 cups Mango and/or papaya, seeded, peeled, and sliced into 1” pieces

Combine 2 Tbsps reserved orange juice, honey, vanilla, and mint. Whisk to incorporate. Combine orange segments, pineapple, star fruit, mango and bananas in a large bowl. Drizzle with orange juice mixture. Toss gently to coat. Spoon fruit mixture into 8 dishes and top each with a papaya slice. Sprinkle each dish with coconut and garnish with CocoWhip, if desired.

Grilled Teriyaki Turkey Burgers
These burgers are bursting with flavor for just 360 calories, with all the fixings including pineapple and bacon.
Total Time: 25 minutes  |  Difficulty 1  | Servings 6

1/4 cup Light mayonnaise    Dole Burger
1/3 cup bottled Teriyaki glaze, divided
1 pkg. (20 oz.) Ground turkey        
1/4 cup Bread crumbs
3 Tbsps Worcestershire sauce        
1 Egg, beaten
1/4 tsp Ground black pepper        
1 tsp Salt
4 Wheat hamburger buns, toasted    
4 slices turkey bacon, cooked
4 slices fresh DOLE® Tropical Gold® Pineapple
2 cups DOLE Butter Bliss or other DOLE Salad blend

Mix mayonnaise with 2 tsps teriyaki glaze. Combine turkey, bread crumbs, Worcestershire sauce, egg, salt and pepper. Form turkey mixture into 4 (1/2-inch) patties. Grill over medium-high heat, brushing frequently with remaining teriyaki glaze, 3 minutes on each side or until cooked to desired doneness. Brush pineapple slices with glaze, grill until golden. Spread mayonnaise mixture on buns. Place a burger on each bun bottom. Top each with salad, bacon and pineapple.

Dress It Up!
Creamy Horseradish Vinaigrette
Total Time: 10 minutes  | Difficulty 1  | Servings 6

¼ cup white wine vinegar        
1 Tbsp Creamy horseradish
1 Tbsp Red onion, diced            
1 tsp Fresh dill, chopped
½ tsp Salt                
½ cup Olive oil

Combine all ingredients except oil in blender container. Cover; blend until smooth. Slowly add oil in thin stream, until blended. Toss with DOLE® Very Veggie to coat, as desired. Refrigerate any remaining dressing.

Chili Mango Salad Dressing

Total Time: 10 minutes  | Difficulty 1  | Servings 12

1¾ cups chopped mango, divided    
¼ cup Orange juice
3 Tbsps Lemon juice            
3 Tbsps Cider vinegar
1 tsp Ground ginger            
¼ tsp Orange peel, grated
½ tsp Sweet chili paste            
2 Tbsps Cilantro, chopped
Salt and ground black pepper, to taste

Combine 1/2 of the mango and remaining ingredients except cilantro in blender container. Cover; blend until smooth. Stir in cilantro and remaining mango chunks. Season to taste. Toss with DOLE® Italian Blend to coat, as desired. Refrigerate any remaining dressing.

Balsamic Mustard Vinaigrette
Total Time: 10 minutes  | Difficulty 1  | Servings 8

1/3 cup extra virgin olive oil        
1/3 cup Canola oil
3 Tbsps Balsamic vinegar        
1 Tbsp Shallot, minced
1 Tbsp Dijon-style mustard        
Salt and pepper, to taste

Whisk together all ingredients until blended. Toss with DOLE® Classic Iceberg to coat, as desired. Refrigerate any remaining dressing.

Cran-Apple Salsa Dressing
Total Time: 10 minutes  | Difficulty 1  | Servings 14

¼ cup Cider vinegar             
¼ cup Water
3 Tbsps Green onions, sliced         
2 Tbsps Cilantro, chopped
½ tsp Jalapenos, minced         
1 tsp Orange peel, grated
1 can (8 oz.) Jellied cranberry sauce     
Salt and pepper, to taste
1 small DOLE® Granny Smith apple, cored and diced

Whisk together all ingredients until blended; chill. Toss with DOLE® Arugula to coat, as desired. Refrigerate any remaining dressing. Makes about 13/4 cups.

Leave a comment

You are commenting as guest.