Fresh Spinach Salad with Pineapple & Honey Dressing
|French bread croutons/1/4 cup / 30 gram toasted pine nuts||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Fresh baby spinach||12 Ounce, stems removed, leaves rinsed and crisped if necessary (2 Packages, 6 Ounce / 170 Gram Each)|
|Cubed fresh pineapple||310 Gram (2 Cups)|
|Honey||80 Milliliter (1/3 Cup)|
|Ground red cayenne pepper||1⁄2 Teaspoon|
Prepare croutons and set aside.
Place spinach in a very large bowl.
In a food processor or blender, combine pineapple, honey, salt, and red pepper.
Process until smoothly pureed; add water, a few drops at a time, if consistency is too thick. (At this point, you may cover and refrigerate spinach and dressing separately for up to 4 hours.)
To serve, stir dressing and pour over spinach: mix gently.
Sprinkle with croutons.