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Dole
Breakfast
Berry Fruit Smoothie
INGREDIENTS:
1 can (20 oz.) DOLE® Crushed Pineapple, drained
2 ripe, small DOLE Bananas, peeled
2 cups DOLE Frozen Sliced Strawberries
1 pint frozen vanilla yogurt
DIRECTIONS:
Slice bananas into blender or food processor container. Add pineapple and strawberries. Cover; blend until smooth.
Add yogurt; blend until thick and creamy.
Serves 4
Lunch
Mandarin Chicken Rollups
INGREDIENTS:1 cooked boneless, skinless chicken breast half
1/4 cup Italian salad dressing
1 jar (24.5 oz.) DOLE® Mandarin Oranges
4 (6-inch) flour tortillas
1 cup DOLE Romaine Lettuce torn into bite-size pieces.
DIRECTIONS:
Shred chicken and marinate in salad dressing, in re-sealable bag for 15 minutes. Measure 1-1/3 cups drained mandarin oranges. Divide chicken mixture equally on tortillas. Top each with mandarin oranges and lettuce; roll up and secure with toothpicks.
Serves 4
Dinner
Perfect HarvestTM Salad with Seasoned Pork Tenderloin
INGREDIENTS:1 1 pound pork tenderloin
2 teaspoons olive oil
1 ripe Bosc pear pealed and diced
1 DOLE Perfect HarvestTM Salad Blend
DIRECTIONS:
Preheat oven to 350. Combine dry seasonings and rub (all over) onto pork tenderloin.
Heat olive oil in a heavy skillet over medium-high heat; sear tenderloin until nicely browned on both sides, 2-3 minutes per side. Roast tenderloin (in same pan) for 15-20 minutes until desired doneness. Remove from oven, tent with foil and let rest 15 minutes. Slice thinly crosswise. Place diced pear and Perfect HarvestTM Salad Blend with accompaniments in a bowl and toss with vinaigrette. Arrange salad on plates and top with tenderloin slices. Garnish with cherry tomatoes.
Alternately, use same ingredients to make a pork tenderloin sandwich. Spread mayonnaise or desired sandwich spread on a Kaiser roll (or other soft roll), layer slices of meat on bread and top with salad. Cut in half and serve with cherry tomatoes on the side.
Serves 4
