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Pineapple Spinach Salad |

Pineapple Spinach Salad

  • Author: Laura


  • Dressing
  • 2 cloves minced garlic
  •  1/3 cup olive oil
  •  1/3 cup white wine vinegar
  •  1 Tbsp sugar
  •  1/2 tsp salt
  •  1/8 to 1/4 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
  • 1013 oz baby spinach
  • 6 oz crumbled feta cheese


  1. In a jar or blender bottle, add the dressing ingredients. Shake to combine and set aside.
  2. 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.
  3. 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.
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