Spinach-Pineapple Salad
"A refreshingly light, tangy side salad.
The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it."
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
-
Salad
- 6 ounces baby spinach leaves
- 1⁄2 orange, peeled and sliced
- 16 black olives
- 1⁄2 cup pineapple chunk
-
Dressing
- 1⁄4 cup pineapple juice
- 1⁄2 teaspoon chili powder
- 2 tablespoons canola oil mayonnaise
directions
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
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Reviews
-
Perfect for a hot summer day. It's refreshing and colorful. I added red onion slices for extra flavor and color. The dressing was nice; I used the exact mayonnaise called for, but it kept sort of seperating. I would probably just use olive oil in place of the canola mayo next time. Thanx for a great salad!
