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
Ingredients:
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
Directions:
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
Directions:
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!
Oooh, can't wait to try, sounds delish!
This salad and dressing are great! I recommend trying this one!