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
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.
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.