Tag Archives: Dole Summit

Dole Summit Part II & Poppy Seed Chicken Salad Lettuce Wraps

Last week I shared my adventures in lettuce from the Dole Salad’tude Summit in Monterey. This week, I want to share some innovative salad ideas that Dole shared with us, plus a fresh greens recipe of my own. The final reception and dinner for our event took place outside at the InterContinental in Monterey. Gorgeous venue for a delicious night of salads. Set up in stations, our night was filled with innovative ways to incorporate greens into your different events. Right up the Haute Apple Pie alley!

First I had to share the perfectly suited centerpiece ideas. This is a cheap, easy and beautiful way to spiff up a table, especially when salads and greens are on the menu. The tall tables were adorned with square wooden boxes with a full head of butter lettuce, surrounded by candles. One of the larger tables had a rustic farmers market quality to it with a large wicker basket filled with different shapes and sizes of greens and artichokes. An edible arrangement – reusable for dinner the next day.

Our salad reception did nothing if not let me know that salad doesn’t have to be in a regular bowl. We were served salad in all shapes, sizes, colors and consistencies. Grilled Romaine for a barbecue, Huevos Rancheros atop a bed of lettuce for brunch, lettuce bruschetta and the one that wins the prize for most intriguing – the salad shooter. The Dole Southwest Salad mix was tossed together and put into a blender to make what basically tasted like a cold tortilla soup shooter. Surprisingly good, great presentation and a great conversation piece.

I have to admit that my salad trip (as well as the emergence of summer and farmer’s markets) has really gotten me into a fresh veggie kind of mood. This week I whipped up this Poppy Seed Chicken Salad in a lettuce wrap. It is great to make ahead of time and eat for lunch or dinner. It is the perfect meal to take to work or on a picnic!

Poppy Seed Chicken Salad Lettuce Wraps

1 head butter lettuce
1 lb boneless skinless chicken breast
2 C chicken stock
4 C water
3 radishes, thinly sliced
1/2 Granny Smith apple, thinly sliced
2 celery stalks, chopped
2 TBSP fresh chopped chives
1 TBSP poppy seeds
2 TBSP Olive Oil Mayo
2 TBSP Plain Greek Yogurt
Salt and cracked black pepper, to taste

In a large pot, boil chicken stock and water. Add chicken and boil until cooked through, about 12-15 minutes. Remove from water and thinly slice or shred. Allow to cool.

In a large bowl, add chicken, radishes, apples, celery, poppy seeds, chives, mayo and greek yogurt. Stir to combine. Add salt and pepper to your liking. Refrigerate or serve immediately.

Tear off large pieces of butter lettuce. Scoop chicken salad onto lettuce leaves and serve.

I’d like to leave you with the names of a few more fabulous blogs to check out!

Bran Appetit
Dana Treat
Closet Cooking
Diet, Dessert and Dogs
Eat the Love
She’s Becoming Doughmesstic
Food Loves Writing


Filed under Cook, Healthy

Dole Salad’tude Summit: Part I

Spring is in the air and summer is approaching. The crock pot is about to start collecting dust and the grill will be in full force. Fresh veggies and lettuce at last! What better way to celebrate than go right to the source?

I was lucky enough to be a guest of the Dole Salad’tude Summit last week in Monterey, CA. Mingling amidst bloggers extraordinaire, I learned first hand the field to consumer process of growing, harvesting and selling lettuce. While Dole is often thought of for its pineapple, they are no stranger to lettuce.

The trip began last Wednesday, or at least it was supposed to. I had the unfortunate luck of some bad travel: dents in the plane, deboarding, reboarding, missed connections and a seven hour “layover” in Phoenix, bringing me to Monterey at 10:00 pm. Therefore, the lovely reception and dinner at the Sardine Factory in Monterey, I only saw via Twitter from the other bloggers. But I made it!

The following morning we started bright and early, traveling to Dole headquarters and having a roundtable discussion on new Dole lettuce products, roundtable discussion and salad tastings. We all agreed that kale is all the rage, people are less inclined to use iceberg lettuce and we all like to eat one dish meals. We tasted a variety of their bagged salads. I have to admit that I typically do not buy much bagged lettuce or pre-packaged salads, but this trip may have helped me turn a leaf. These products are fresh and carefully grown and packaged to ensure we are getting the best product possible. Since Wisconsin only allows a small spattering of local produce for about half the year, these are a great alternative.

While Dole is yet to delve into organic agriculture, they use as little pesticides as they can to supply a fresh and crispy product. We were all very pleased to find out that 85% of their lettuce has 0% traceability to pesticide. So if you don’t want to spring for organic lettuce, feel okay about it!

We dined for lunch on an eclectic mix of greens and veggies at La Bicyclette in Carmel-by-the-Sea. Carrot risotto was the hit of the meal (look for a recreate from me in the future) as well as butternut squash and lamb sausage wood-fired pizzas.

We toured the lettuce farms and Dole processing plant in Salinas Valley which was a beautiful site to behold. Fields upon fields of fresh greenery. It was wonderful to see where your food comes from, and to feel great about it. The lettuce straight out of the field was delicious.

Next week I will fill you in on our innovative salad party and some ideas for you to try at home!

I met some wonderful people on this trip. A great smattering of food-loving bloggers from all over North America. Check out a few of these great blogs!

Gina’s Skinny Recipes
Coconut and Lime
Two Peas and Their Pod
Recipe Renovator
Baked Bree
A Communal Table

More links and some great recipes to follow next week! An extra special thanks to Dole for such a wonderful event.

Disclaimer: Dole provided transportation, lodging and meals for the Summit, however, all the opinions of the event are completely my own.


Filed under Cook