Our friends at DOLE Salads have been generous enough to provide us with a prize package that includes:
- $500 gift certificate to La Tienda, an awesome boutique that specializes in Spanish gourmet foods, wine, table- and cookware, and gifts,
- gorgeous hand-carved olive wood salad bowls
- seven days of DOLE Salads!
All you have to do is put together an original Spanish-inspired recipe that incorporates any of the DOLE Salad blends. Some sort of salad, like TasteSpotting’s own Spanish Chopped Salad with Chorizo and Manchego, is a natural choice of course, but we encourage you to go beyond the salad bowl and get as creative as the Garden Tapas with Tuna pictured above (and recipe below). We’ve been thinking about a pesto made with DOLE Salads arugula blend, Manchego cheese, and Marcona almonds. Feel free to take that inspiration and go with it, we don’t mind ;)
Post the new recipe and a gorgeous photo to your blog (or email a photo and your recipe to us if you don’t have your own blog), submit the post to TasteSpotting by May 24, tag it “Taste of Spain,” and you’re entered! We’re going to publish all the entries on TasteSpotting, then select a winner from all eligible entries by the end of the month!
Make sense? More detailed instructions and rules >> here <<
Garden Tapas with Tuna
from DOLE Salads: “The small plates trend has clear origins. ‘Happy hour’ in Spain means time for tapas, those complementary snacks consumed standing-room-only-style alongside clinking glasses of wine and Sangria, while a cool breeze blows through open doors thanks to a just-setting sun. With dinner still a few hours away, this sharable app sets the stage for a larger meal later on. For now, we’ll have a bite of tuna-yogurt salad with fresh greens, a little, crusty baguette, and lots of laughs.”
1 package (6 oz.) DOLE Tender Garden, coarsely chopped
2 (2.6 oz.) pouches chunk tuna or 1 (5 oz.) can chunk light tuna in water, drained
1/4 cup low-fat mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup chopped celery
2 tablespoons chopped pimento
1 tablespoon coarsely chopped parsley leaves
2 teaspoons bottled capers, drained
1 hard-boiled egg, coarsely chopped
Juice from 1 medium lemon (about 3 tablespoons)
1 (8 oz.) baguette French bread, cut into 12 slices, toasted
Salt and pepper, to taste (optional)
In a large bowl, mix and toss all ingredients together thoroughly, except baguette. Season to taste with salt and pepper if desired. Top bread slices with salad mixture.
Transfer to plates and season with fresh pepper, if desired.