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Sunburst stir fry & Tropical spinach salad recipes (1985)

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Taste a sunny place called Dole

There’s a world of possibilities with Dole pineapple. Possibilities as brilliantly simple as bringing fresh appeal to your usual dishes by adding the bright taste of Dole. Or, go a bit further — create something new. Try our new Sunburst stir-fry. You’ll find it’s very easy to do.

sunburst-stir-fry-tropical-spinach-salad-aug-1985

Sunburst stir fry recipe

1 can (20 oz.) Dole chunk pineapple in juice or syrup
1 chicken breast, split, skinned, boned
2 large cloves garlic, pressed
2 tablespoon minced ginger root (or 1 tsp. ground ginger)
2 tablespoon vegetable oil
2 medium carrots, sliced
1 green bell pepper, slivered
4 oz. thin spaghetti, cooked
3 green onions, chunked

Sauce:

1/3 cup reserved pineapple juice
1/3 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil

Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover. Steam 2-3 minutes until vegetables are tender-crisp. Stir in spaghetti. Combine sauce ingredients. Pour into skillet along with green onions. Toss until ingredients are mixed and heated through.

Makes 4 servings

Tropical spinach salad recipe

Nothing adds more zest to a salad than chunks of Dole pineapple. Give your favorite spinach salad this tropical touch — you’ll love its livelier taste.

1 (20 oz.) can Dole pineapple chunks in juice
3 slices bacon, cooked, crumbled
1 bunch spinach, washed, stemmed
1/2 cup sliced Dole celery or water chestnuts
1/4 small red onion, sliced
1 tablespoon each: cider vinegar, vegetable oil
1/4 teaspoon oregano, crumbled
Salt and pepper to taste

Drain pineapple, reserve 2 tablespoons juice. Toss pineapple, bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients. Add to salad; toss.

Serves 4 to 6

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