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Prep Time

Prep Time

20 min

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Total Time

45 min

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Calories per serving


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Ingredients (14)
  • 2 cups frozen DOLE® Mango Chunks, thawed, coarsely diced
  • 1 can (8 oz.) DOLE Pineapple Chunks, drained, coarsely diced
  • 1/2 cup roasted red peppers, drained and diced
  • 2 teaspoons hot sauce (sriracha, Korean sweet and spicy sauce, etc.)
  • 2 cups fresh spinach or watercress, roughly chopped
  • 1/2 cup green onions, sliced, with tops
  • 8 ounces pasta, cooked, drained and tossed lightly with olive oil.
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon shallots, minced
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon white pepper
  • 2 ears corn, shucked, grilled and cut off cob
  1. Place mangos and pineapple in large grill pan, spray with cooking spray.  Cook over medium-high heat until lightly browned, stirring frequently; remove and set aside.
  2. In same grill pan over medium heat, melt butter, add olive oil. Sauté garlic and shallots; add salt and pepper, to taste.  Add corn; toss to coat. Add peppers and hot sauce; blend well.
  3. Stir in spinach and green onions to vegetable mixture and blend. Toss vegetable mixture and grilled mango and pineapple with pasta. Top with grilled shrimp or scallops, if desired.
  4. Tip:  This salad can be served cold or hot.