Easy Dole Chopped! Lunch Salad

Prep Time

Total Time



lunch recipe dole chopped salad


  • 3 cups green beans, trimmed and cut in half crosswise
  • 2 teaspoons olive oil, divided
  • 1-1/2 teaspoons grated orange peel, divided
  • 3/4 pound (3 cups) tiny potatoes
  • 2 tablespoons orange juice
  • 1 teaspoon minced fresh thyme leaves
  • 2 cups cooked salmon, skinned and flaked
  • 1 pkg. DOLE® Chopped Sunflower Crunch Kit
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  1. Cook green beans in boiling water, 4 to 5 minutes or until tender. Drain and chill in cold water. Toss with 1 teaspoon olive oil, half the orange peel and salt to taste; set aside.
  2. Cook potatoes in boiling water, 8 minutes or until tender. Drain. When cool enough to handle, cut potatoes into quarters. Toss with bacon from salad kit, orange juice, remaining 3/4 teaspoon orange peel, remaining 1 teaspoon olive oil, thyme, and salt.
  3. Divide salad blend and sunflower seeds from salad kit between four 16 oz. mason jars. Layer each jar with 1/2 cup salmon, 1/2 cup green beans and 1/2 cup potatoes. Seal the jars. When ready to serve, divide the Sweet Onion & Citrus dressing from salad kit among the four jars and shake to mix.
Tip: Salad Jars can be made ahead of time and stored in refrigerator until you are ready to go. You can easily substitute canned salmon, canned tuna, or cooked chicken for the fresh salmon.
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