Fresh Spinach Salad with Pineapple & Honey Dressing Recipe
Ingredients
| French Bread Croutons or 1/4 cup (30 g) toasted pine nuts | ||
| Baby spinach package | 2 , crisped | |
| Pineapple | 2 Cup (16 tbs), cubed | |
| Honey | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Red cayenne pepper | 1/2 Teaspoon | |
Directions
Prepare croutons and set aside.
Place spinach in a very large bowl.
In a food processor or blender, combine pineapple, honey, salt, and red pepper.
Process until smoothly pureed; add water, a few drops at a time, if consistency is too thick. (At this point, you may cover and refrigerate spinach and dressing separately for up to 4 hours.)
To serve, stir dressing and pour over spinach: mix gently.
Sprinkle with croutons.
Place spinach in a very large bowl.
In a food processor or blender, combine pineapple, honey, salt, and red pepper.
Process until smoothly pureed; add water, a few drops at a time, if consistency is too thick. (At this point, you may cover and refrigerate spinach and dressing separately for up to 4 hours.)
To serve, stir dressing and pour over spinach: mix gently.
Sprinkle with croutons.
Chef
