Tag Archive: Chop Salad


2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!


Minute Multi-Grain Medley

Keep this in the pantry.  Four individual packets.  Quick cooking and easy to make something special out of it!!


This salad was our favorite so far.

4 pouches multi grain medley

1/2 large sweet onion, chopped

1/2 c. chopped sweet peppers

1 package Dole Sesame Crunch Chop Salad

3 1/2 c. Tuscan style chicken broth

2 Tbsp. Irish butter

Cook onions and pepper in butter until softened.  Add in multi grain medley and stir to coat with butter.  Add in broth.  Bring to a boil.  Lower heat and simmer lightly covered for 10 minutes or until liquid is absorbed.  Remove from burner and allow to cool.  While still slightly warm, mix in contents of chop salad including sesame seeds, bacon bits, and dressing.

Refrigerate at least 30 minutes before serving.


2 lb. sausage, sliced and lightly browned.  I used 1 lb. jalapeno cheddar and 1 lb. smoked turkey

4 packets Minute Rice Multigrain Medley

Minute Multi-Grain Medley

1 package Dole Chopped Salad Kit


1 pint yellow grape tomatoes

1/2 c. Hidden Valley Mango Chipotle Dressing


Cook multigrain medley according to directions.

Meanwhile, slice and brown sausage in saute pan.

Combine sausage with chopped salad kit.

Fold in cooked multigrain medley.

Stir in Mango Chipotle Dressing.

Seriously, this is the last portion of quinoa out of the extra large bag I got!  This recipe is an original borne of using what ingredients I had on hand to try something new.


3 c. cooked quinoa

2 lb. maple breakfast sausage

1 Dole Sunflower Crunch Chop Salad

2 c. leftover brown and wild rice with veggies

Brown and crumble sausage.  Drain and return to skillet.  Add chop salad ingredients. 


Add quinoa.


Add wild rice and brown rice leftovers.


Stir and serve immediately.

This was totally a recipe that was a matter of using up ingredients that had been around long enough.  The maple lent a unique touch to the dish. 

Quinoa Salad with Chick Peas and Chopped Veggies

4 C. cooked Quinoa
1 can chick peas, drained
2 C. chopped veggies. (I used Dole Chop Salad Kit, but skipped the tortilla strips and dressing that come with the kit) that had Green Cabbage, Red Cabbage, Romaine, Kale, Carrots, and Green Onions)
1 C. dressing of choice (I used Greek Vinaigrette and creamy blue cheese (bottom of the bottles!) that I mixed with dill mustard, vinegar and sugar)

Toss all together. Refrigerate 30 minutes before serving.


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