Description Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce. Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ cup honey Dijon salad … Read more
Description Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad. Ingredients 2 bunches baby red or gold beets 1 medium fennel bulb 1 (5 ounce) package DOLE® Spring Mix 1 (15 ounce) can DOLE® Mandarin Oranges, drained 4 sprigs fresh mint, chopped 1/2 cup shallot vinaigrette (recipe below) ½ … Read more
Description Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, … Read more
Description Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing. Ingredients 1 cup canned butter beans, drained and rinsed 1 bulb fennel, cored and finely chopped 3 stalks scallions, sliced ¼ cup lemon juice ¼ cup … Read more