Dole Partners With EatingWell Magazine for Education, Sweepstakes
Recipes that Go Beyond the Bowl
As part of the collaboration, chefs, nutrition and test kitchen experts at the EatingWell headquarters in Vermont have worked with Dole to provide consumers with salad and vegetable-based recipes, serving, pairing and meal-planning suggestions that highlight salads, fruits and vegetables, and are suitable for Americans at every stage of their lives.
Examples range from inspired new takes on salad classics—like Chopped Tandoori Chicken Salad, Taco Salad and Spinach Salad with Steak & Blueberries—to beyond-the-bowl creations such as Green Pizza, Inside-Out Lasagna, Good Green Tea Smoothie and Ravioli with Arugula & Pecorino.
Other new salads seek to introduce Americans to new ingredients becoming mainstream like quinoa (Quinoa Salad with Dried Apricots & Baby Spinach), lentils (Warm Lentil Salad with Sausage & Apple), tarragon (Tomato, Tuna & Tarragon Salad) and tempeh (Grilled Tempeh Salad with Sesame-Ginger Dressing).
The recipe collaboration kicks off this month with a focus on winter pears—Crunchy Pear & Celery Salad and Pear-Hazelnut Dressing—and includes a full calendar of seasonal ideas suitable for parties and entertaining.
New Dole/EatingWell recipes will be added to Dole's existing online recipe database throughout the year.
Live Well Love Life Sweepstakes
A highlight of the initiative is an opportunity for consumers to join Dole and the EatingWell experts for eight weeks of recipes, tips and encouragement to inspire a healthier, happier you -- and qualify to win a $25,000 customized health and wellness prize package.
Consumers who answer one of many salad-related questions on the DOLE Salads website -- such as "How will eating salads help you feel better and more vibrant about life this year?" -- are automatically entered into the Live Well Love Life Sweepstakes to become eligible for the grand prize plus EatingWell magazine subscriptions, cookbooks and Dole Salads. No purchase is required to enter.