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Raw Spring Salad Trio

SpartaMomma's picture
Ingredients
  Pineapple chunks 2 Cup (32 tbs)
  Purple cabbage 1⁄2 Cup (8 tbs), shredded
  Fresh parsley 2 Tablespoon, chopped finely
  Fresh mint 1 Tablespoon, chopped finely
  Spinach 1⁄2 Cup (8 tbs)
  Cold pressed olive oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1. Finely chop the parsley, mint and shred the purple cabbage. Also, cut the pineapple into small chunks.

MAKING
2. In a large bowl, toss the pineapple, purple cabbage, parsley and mint.
3. In another bowl, toss some spinach along with salt and cold pressed olive oil.

SERVING
4. Serve the pineapple salad on a bed of spinach along with any other salad.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Spring, Healthy
Ingredient: 
Pineapple
Preparation Time: 
40 Minutes
Servings: 
2
This salad trio is like spring on a platter! It is like eating some sunshine! The perfect way to welcome the spring and to get rid of the gloom and chill of winter!

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