Baby Spinach 'n Pineapple Salad
photo by PalatablePastime
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Salad
- 1 (15 ounce) can pineapple chunks (drain and set aside juice)
- 5 cups baby spinach leaves
- 6 slices bacon, fried crisp and crumbled
- 2 hardboiled egg, chopped
- 1⁄4 cup diced green onion
-
Pineapple Salad Dressing
- 1⁄4 cup salad oil
- 2 tablespoons sesame seeds
- reserved pineapple juice
- 3 tablespoons white wine vinegar
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon ground ginger
directions
- Place spinach in a salad bowl and top with rest of salad ingredients.
- Refrigerate until serving time.
- Heat salad oil in a skillet and add the sesame seeds and brown.
- Add remaining dressing ingredients and mix well.
- Transfer mixture to a covered jar and refrigerate for several hours.
- Shake well before using.
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Reviews
-
I was hoping to find a spinach salad that was a little bit different and this was it! We absolutely loved this. The flavor of the pineapple was such that I think this would also go well with Hawaiian or Asian foods and would be the perfect side for that stir-fry with few or no veggies. Thanks for sharing. ~Lorie
-
Excellent salad! I made this to go with chicken tamales and tortilla soup for our Mexican Christmas Eve dinner. The only thing I did differently was to omit the onions because of guests tastes, and I only used 1/2 of the dressing. The only thing I wasn't happy with was that after I heated the oil and tried to brown the seasame seeds, they popped and spattered everywhere. Next time I would dry toast them and then add the oil.
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.