Baby Spinach, Tomato and Pineapple Salad with Shallot Dressing

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Spinach is a powerhouse of nutrients like iron, beta-carotene and vitamin C. It’s another nutrient-rich food that fights heart disease and cancer.  I can’t get enough of it, raw or cooked.  Our mom always told us how good it was for us and she was not wrong. So, eat your spinach folks!

I made this salad for company this past Saturday night and it was a hit! The dressing is my new favorite and I will be using it not only on this salad, but on others as well.

Baby Spinach, Tomato and Pineapple Salad with Shallot Dressing

4 servings


6 cups of baby spinach leaves

1 1/2 cups of pineapple, cubed into bit sized pieces

1 1/2 cups cherry tomatoes, halved

Shallot Dressing, recipe follows


Put the spinach, tomatos and pineapple in a large bowl. Drizzle with some of the dressing, toss and serve.

Shallot Dressing

Yield: 1 cup

1/2 cup of shallots, diced

1/4 cup raw apple cider vinegar

2 tablespoons of date paste or 4 pitted dates

1 teaspoon dijon mustard

4-6 cloves roasted garlic (all depends on how garlicky you want it)

1/2 cup of water

2 tablespoons of fresh parsley

Freshly ground pepper to taste


Place all ingredients in a blender, Cuisinart or mini prep (I love my mini prep for dressings), blend until smooth. Use as needed.

Enjoy! YUM!

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