Ingredients for Baby Spinach N Pineapple Salad
- 1 cup cubed fresh pineapple
- 5 ounces baby spinach
- 4 slices bacon, cooked crisp and crumbled
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped green onions
- 1 tablespoon salad oil
- 1 tablespoon sesame seeds, toasted
- 1/4 cup pineapple juice
- Not found in recipe
- Not found in recipe
- Not found in recipe; recipe uses 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon honey (or maple syrup)
- Salt to taste
- Pepper to taste
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How to Make Baby Spinach N Pineapple Salad
- Cook bacon until crispy. Remove from pan, crumble, and set aside.
- Hard-boil eggs until desired doneness. Peel and chop into quarters.
- In a small bowl, whisk together 1/4 cup pineapple juice, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1/2 teaspoon honey (or maple syrup), and salt and pepper to taste.
- In a small skillet, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon sesame seeds and toast until lightly golden brown.
- Stir toasted sesame seeds into the dressing. Transfer dressing to a jar, cover, and refrigerate for at least 2 hours (or preferably overnight).
- In a large bowl, combine 5 ounces baby spinach, 1 cup cubed fresh pineapple, crumbled bacon, and chopped hard-boiled eggs.
- Just before serving, add the chilled dressing and toss gently to combine.
- Garnish with 2 tablespoons chopped green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
63g
Fat
40g
Carbs
6g
