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Fresh Spinach Salad With Pineapple & Honey Dressing

American.Gourmet's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Ground red cayenne pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Restriction: 
Vegetarian
Ingredient: 
Honey
Interest: 
Healthy

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