Phasma Salad
![Phasma Salad](/-/media/project/dole/recipe-images/phasma-salad.jpeg?h=1079&w=1440&rev=fe14d7356ca1499d982250244f3c9b9d&hash=A14CFE5D2E7CB4C95B5695C0ADAA09D5)
Ingredients
- 1 cup pecan halves, roughly chopped
- 2 tablespoons sherry vinegar
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 2 cups DOLE® Pineapple, cut into cubes
- 2 cups DOLE® Grapes, halved
- 1 cup DOLE® Celery, thinly sliced
- 1 cup DOLE® Blackberries
- 1 pkg. (5 oz.) DOLE® Baby Spinach
Directions
- Preheat an oven to 350°F.
- Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Remove from the oven and let cool.
- Combine sherry vinegar, red wine vinegar, and olive oil in a small bowl. Whisk to blend.
- Combine the pineapple, grapes, celery, blackberries and spinach in a large bowl. Add the vinaigrette, toss gently to coat. Sprinkle with pecans.