Spring time is here….well at least the pollen is lol! This quick little salad is easy to whip up for Easter or any Summer time pot luck. I just used some canned pineapple I had on hand, but fresh pineapple would be better. You can also buy pre-made candied pecans as well if you don’t want to make them.

Pineapple Spinach Salad
(Adapted from The Food Charltan)

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For the dressing
2 cloves garlic, minced
1/3 cup olive oil
1/3 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
pepper to taste
1/8 to 1/4 teaspoon dry mustard (optional–taste it first)

For the pecans
2 tablespoons butter
1 cup pecan halves
2 tablespoons brown sugar

For the salad
10-13 ounces spinach
1 pineapple, chopped into bite-size pieces
6 ounces feta

Combine all the dressing ingredients in a mason jar or tupperware. Shake vigorously and set aside.

In a small pan, heat the butter over medium-high heat. When hot, add the pecans and stir to coat. Add the brown sugar and stir again. Stir occasionally until the sugar starts to caramelize, about 2-5 minutes. Remove to a wax paper lined cookie sheet and let cool.

In a large bowl add the spinach, pineapple, and feta. Toss to combine. Sprinkle the top with pecans and serve with the salad dressing (you might not use all of it).

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