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Pineapple Spinach Salad

posted Aug 31, 2017, 10:28 AM by Tracy Ducker, MS, RDN   [ updated Aug 31, 2017, 11:10 AM ]

Pineapple Spinach Salad

Vegetarian, Trans Fat Free, Low Cholesterol, Good Source of Vitamin A

Contains Dairy, Nuts, Soy

Yield: ~16 servings (~1 cup each)

12 oz     fresh baby spinach
1 whole  fresh pineapple, diced into bite size pieces
6 oz       feta cheese

Candied Nuts
1 Tbsp  margarine
1/2 cup  pecan, almonds, or walnut
2 Tbsp   brown sugar

2 gloves   garlic, minced
1/3 cup    oil
1/3 cup    white wine vinegar
1Tbsp      sugar
1/2 tsp     salt
1/2 tsp     black pepper
1/4 tsp     dry mustard

  1. Wash the spinach at the produce sink.  Prepare the pineapple by peeling and dicing into bite-sized pieces.
  2.  Prepare the candied nuts by melting the margarine in a small skillet over medium- low heat.  Add brown sugar to melted margarine and quickly whisk to fully  incorporate.  Add the nuts and toss gently to combine.  Continue to heat until the  nuts are fragrant and well coated with the sugar and margarine mixture.  Transfer to a clean surface to cool.
  3.  Place the cooled candied nuts, washed spinach, and pineapple dices into a large  bowl
  4.  In a small bowl, prepare the dressing by whisking together to garlic, blended oil, white wine vinegar, sugar, salt, black pepper, and dry mustard.
  5.  Drizzle the dressing over the salad and toss gently to combine.  Top with feta cheese.

Nutrition Facts (per serving)

130 calories, 9 g fat, 2 g saturated fat, 5 mg cholesterol, 210 mg sodium, 11 g carbohydrate,2 g dietary fiber, 8 g sugar, 3 g protein, 0% DV of Vitamin D, 4% DV of Calcium, 6% DV of Iron, 2% DV of Potassium