Courtesy Dole Fresh VegetablesDole's spinach salad with steak and blueberries is among several new recipes promoted in a new partnership with EatingWell magazine. Dole Fresh Vegetables and EatingWell magazine have started a year-long effort to boost salad and produce consumption that features a sweepstakes, new recipes and a blogger and media summit.
Downloadable recipes, including this month’s pear and celery salad with pear-hazelnut dressing, will be online. Others include chopped tandoori chicken salad and spinach salad with steak and blueberries.
Some recipes tout nontraditional salad ingredients like quinoa, tempeh, lentils or tarragon. Non-salad items include green pizza and a lasagna.
“Ultimately both brands have come together to redefine what healthy eating looks and tastes like,” Chris Mayhew, vice president of marketing for Monterey, Calif.-based Dole Fresh Vegetables, said in a news release. “Our goal is to work with the experts at EatingWell to offer very tangible ways for families to eat more wholesome, nutritious meals that are flavorful and satisfying.”
The grand prize for the sweepstakes, dubbed “Live Well Love Life,” is a five-day, $25,000 trip to Vermont. It includes a visit to EatingWell’s test kitchen, private cooking lessons and fitness training. Other prizes include Dole salads, cookbooks and magazine subscriptions.
To enter, consumers answer salad-related questions at Dole's salad website.
“Only one in three Americans is getting the servings of fruits and vegetables he or she needs to stay healthy,” Lisa Gosselin, editorial director for EatingWell, said in the release. “We’re excited to work with Dole to share some easy, amazing recipes and new ways to enjoy fresh produce.”
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