Baby Spinach N Pineapple Salad Recipe

Ingredients for Baby Spinach N Pineapple Salad

• 1 cup cubed fresh pineapple
• Baby Spinach Leaves
• Bacon
• Hardboiled Egg
• Green Onion
• 2 tablespoons vegetable oil (or other neutral oil)
• 2 tablespoons sesame seeds
• 1/4 cup pineapple juice
• White Wine Vinegar
• Garlic Salt
• 1 teaspoon grated fresh ginger

How to Make Baby Spinach N Pineapple Salad

1. Cook bacon until crispy. Remove from pan, crumble, and set aside.
2. Hard-boil eggs until desired doneness. Peel and chop into quarters.
3. 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.
4. In a small skillet, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon sesame seeds and toast until lightly golden brown.
5. Stir toasted sesame seeds into the dressing. Transfer dressing to a jar, cover, and refrigerate for at least 2 hours (or preferably overnight).
6. In a large bowl, combine 5 ounces baby spinach, 1 cup cubed fresh pineapple, crumbled bacon, and chopped hard-boiled eggs.
7. Just before serving, add the chilled dressing and toss gently to combine.
8. Garnish with 2 tablespoons chopped green onions and serve immediately.