Pineapple Spinach Salad
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Today is a salad day. Summer is for salads and do I have a good one for you. This pineapple spinach salad works great as a side or main dish salad. I think you could add some shrimp or chicken in there to make it more hearty. I have served it as a side for dinner, but also enjoyed it just for my lunch.
This is also so simple to make and doesn’t require a lot of ingredients. You need spinach, feta and fresh pineapple. It also includes some pecans cook in just a few minutes with butter and sugar resulting in the perfectly sugared pecans to add into the salad. Then it all gets dressed with a simple and light vinaigrette. It’s just enough to coat this pineapple spinach salad with and give it the perfect flavor to go along with all of the other ingredients.
Pineapple Spinach Salad
Real Mom Kitchen
Ingredients
- Dressing
- 2 cloves minced garlic
- ⅓ cup olive oil
- ⅓ cup white wine vinegar
- 1 Tbsp sugar
- ½ tsp salt
- ⅛ to ¼ tsp dry mustard
- Candied Pecans
- 2 Tbsp butter
- 1 cup pecan pieces
- 2 Tbsp brown sugar
- For the salad
- 1 fresh pineapple diced into bite sized pieces
- 10-13 oz baby spinach
- 6 oz crumbled feta cheese
Instructions
- In a jar or blender bottle, add the dressing ingredients. Shake to combine and set aside.
- In a medium skillet, melt the butter. Add in the pecans and stir to coat. Add in the brown sugar, stir to coat. Cook for 2-5 minutes until pecans are well coated with the sugar. Line a cook sheet with parchment and pour out pecans to cool.
- In a bowl, add the pineapple, spinach, cheese, and cooled pecans. Drizzle with half the dressing. Toss to coat. add more dressing as needed. Serves 6-8 as a side salad.
Recipe adapted from The Food Charlatan.
