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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Grilled Vegetable Salad with Mustard Herb Dressing

Prep Time 35 minutes
Total Time 35 minutes
Difficulty 1.0 Easy
Calories Per Servings 150 Calories
Servings 6
Nutrition facts Nutrition facts


A delicious medley of warm spring vegetables to please every palate.

Ingredients 14


1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large garlic cloves, minced
3 tablespoons extra virgin olive oil
1 tablespoon water
1 to 2 tablespoons plus more for garnish finely chopped mixed fresh herbs
 as needed salt and pepper
1 pkg. (12 oz.) DOLE® Vegetable Medley
1 cup DOLE Snap Peas
1 individual red bell pepper, cut into 1/2-inch pieces
1 small red onion, quartered lengthwise
1-1/2 tablespoons olive oil
1 pkg (8 oz.) DOLE Field Greens
1/2 cup (optional) goat cheese, crumbled



1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 to 2 tablespoons finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
Salt and freshly ground black pepper, to taste


Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.


1 pkg. (12 oz.) DOLE® Vegetable Medley, blanched for 1 minute
1 cup DOLE Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1-1/2 tablespoons olive oil
1 pkg. (8 oz.) DOLE Field Greens or Mediterranean


Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.


1/2 cup crumbled goat cheese, optional


Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

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