Spring Bouquet Salad with Raspberry Vinaigrette

This fresh spring salad is delicious.

Photo of Spring Bouquet Salad with Raspberry Vinaigrette

INGREDIENTS:

1/2 lb. asparagus 1 bias cut
1 pkg. (10 oz.) Italian or Romaine Salad Blend
1 cup frozen DOLE Raspberries
1/2 cup fat free or regular raspberry vinaigrette
1/4 cup almonds sliced and toasted

DIRECTIONS:

  1. Cook asparagus* in boiling water in large saucepan, 2 minutes or until tender crisp. Drain and immediately plunge into ice water. Let stand 5 minutes; drain.
    *Microwave directions for asparagus: Place asparagus in microwave-safe dish with 1 tablespoon water. Microwave on HIGH 3 to 5 minutes or until tender-crisp; stirring once during heating. Proceed as above in step 1, draining and placing asparagus into ice water.
  2. Toss salad blend, raspberries, and asparagus in large bowl. Pour dressing over salad and toss to evenly coat. Sprinkle with almonds and serve.
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