By Marie on September 06, 2004
Photo by Sue Lau
Photo by Sue Lau
"This is a wonderful spinach salad with pineapple chunks, crispy fried bacon, hard cooked eggs and green onions. The dressing which includes pineapple juice, sesame seeds and ground ginger should be made ahead and chilled for several hours so that the flavors mingle. Really good!"
Serving Size: 1 (202 g)
Servings Per Recipe: 4
"This is a great salad! A nice alternative to a traditional chef salad. I dry toasted the sesame seeds. I also added some chopped red bell pepper. The dressing is very good."
"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"
"An excellent salad! I used a bit more spinach since my garden is overflowing with it. The kids liked this too. Thanks!"
"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."
"I used baby spring greens instead of just baby spinach and substituted bacon-flavor soy bits for the bacon. I enjoyed the salad very much, and especially the dressing made with the reserved pineapple juice, which would be good on other fruit salads, too."
"This was great even though I miss read the recipe, but fixed it before it was too late. I didn't brown the sesame seeds, but when I realized it, I just scooped the sesame seeds out of the dressing with some of the juices and browned them, added them back and it was great. The only thing different I did was to tear the pineapple chunks into smaller pieces and added about a teaspoon of minced garlic to the dressing. We will be making this often."