Dole Power Up Greens

Early on a recent Thursday morning our door bell rang.   Lucky for us they were delivering a package of Dole Power Up Greens!  Dole had reached out to me to see if I would try out their new line of salads.  Obviously I said yes but seriously who can resist baby kale, spinach and mixed greens?!

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The Power Up Greens line of nutrient-dense lettuces combine health and nutrition benefits.   Many of the green blends feature kale which is high in Vitamin A, C and K, plus folate, calcium and phytonutrients.   All good stuff for your body!

So how did I enjoy my greens?

Green Smoothies!

photo 2-1 Green smoothies are one of my favorite ways to get my greens in.  Typically I go for spinach in my smoothies but the baby kale from Dole was really, really good.   It’s on my grocery list this week to pick up more.  It’s milder than regular kale and blends smooth like spinach does.   In other words it’s just as good as spinach in my smoothies.

Salads!

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We eat a LOT of salads so this is where most of our greens went and go each week.   I really liked the greens topped with carrots, tomatoes, cucumber, buffalo grilled chicken and a homemade greek yogurt blue cheese dressing.  The kale, chard and spinach added a good variety to the salad!  It was also really good as a caesar salad with pizza!

Dole sent me a bunch of recipes to try with their greens.  While I used all my greens in my salads and smoothies I do plan to head to the grocery store to pick up more greens to make this veggie frittata.  Frittatas are one of my favorite foods for breakfast so I can’t wait to try this out!  Hopefully you will too!

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Vivacious Veggie Frittata

Prep: 10 min.Bake: 25 min. Makes: 4 to 6 servings

Ingredients:

1 medium red potato, cut into 1/2-inch cubes

1 cup DOLE® Red Onion, chopped

 2 cloves garlic, minced

4 oz. DOLE Baby Portobello Mushrooms, sliced

1 pkg. (4.5 oz.) DOLE Baby Kale and Greens, coarsely chopped

1/2 cup roasted red pepper, chopped

6 large eggs

1 teaspoon salt

1/4 teaspoon ground black pepper

Salsa for garnish (optional)

Directions:    

  • Preheat oven to 350°F.
  • Heat 10-inch nonstick oven proof skillet over medium heat; coat generously with cooking spray. Add potato, onion and garlic; sauté until onions are translucent, about 4 to 5 minutes. Add mushrooms, cook an additional 4 minutes. Add baby greens; cook until just wilted, about 1 to 2 minutes. Stir in roasted red pepper; season with salt and pepper. Remove pan from heat.
  • Whisk together eggs in medium bowl. Pour over vegetable mixture. Bake 30 to 35 minutes or until frittata is puffed and lightly browned. Let stand 10 minutes before slicing. Serve with salsa, if desired.

Optional: Replace 6 large eggs with 12 large egg whites and 1/4 cup plain Greek yogurt.

 What is your favorite way to get eat your Power Up Greens?

Dole provided me with complimentary samples of their Power Up Greens.  All opinions are my own.

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