Roasted Corn, Black Bean and Avocado Salad-features traditional Super Bowl ingredients
1 large corn-on-the cob, husk removed
1 teaspoon vegetable oil
Salt, to taste
1 pkg. (10 oz.) DOLE® Italian Blend
1 medium tomato, cut into 1/2-inch cubes
1 avocado, peeled, pitted and sliced
1/3 cup drained canned black beans
1/3 cup thinly sliced red onion
Mango Chipotle Dressing (recipe below)
Mango Chipotle Dressing:
Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste.
Makes about 1 cup.
Preheat oven to 450°F.
Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.
Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.
Green Pizza– fun, healthy finger food
1 pound prepared pizza dough, preferably whole-wheat
2 cups chopped broccoli florets
1/4 cup water
6 cups DOLE® Arugula from one 5-ounce package, chopped
Pinch of salt
Freshly ground pepper to taste
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese
Positionoven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
Spinach Salad with Steak and Blueberries – hearty; for meat eaters
1 cup fresh blueberries, divided
1/2 cup chopped walnuts, toasted
3 tablespoons fruity vinegar, such as raspberry vinegar
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon salt, divided
3 tablespoons walnut oil or canola oil
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/2 teaspoon freshly ground pepper
8 cups DOLE® Baby Spinach from two 6-ounce packages
1/4 cup crumbled feta cheese
Preheat grill to medium.
Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.
Dude Classic Guacamole
1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice
Into small bowl, scoop avocado pulp, mash avocado with a fork or potato masher until slightly chunky.
Stir in salsa and lime juice.
Per Serving: 81 calories, 1 grams protein, 7 grams fat, 4 grams carbohydrate
Wonderful Pistachio Pairings
Wonderful Pistachios + Aged Gouda + Gala Apple Wedges Drizzled with Lavender Honey + Cold Ginger Beer or Cold Ginger Ale
Yum, yum, yum. A hint of salted, dry-roasted pistachios counterbalances the caramel-like sweetness of aged Gouda blend to blend naturally with the crisp juiciness of Gala apples. Lavender honey adds a fragrant sweetness to this pairing and accents the salty crunch of the pistachio to make it the star of the show.
How to serve: Thinly slice Gala apples and arrange on a platter; drizzle with local lavender honey and serve alongside chunks of aged Gouda and bowls brimming with Wonderful Pistachios.
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