Spring Green Shoots

Ingredients

• 6 cups DOLE® Baby Spinach 
• 2 cups DOLE Arugula 
• 16 DOLE Asparagus spears, halved lengthwise 
• Sherry-Lemon Vinaigrette (recipe below) 
• 1 avocado, peeled and sliced 
• 1 cup DOLE Raspberries 
• 1/2 cup edamame

Directions

1. Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
2. Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.

Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.