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Pineapple-Spinach Salad



Quick and easy


Prep Time:

15 minutes


4 servings


1  (5 ounce) bag  Earthbound Farm Organic Baby Spinach

1/3  cup  walnut pieces, toasted

1/2  small  fresh pineapple

1  bunch  watercress

1/2  small  red onion

*  Morton & Bassett Salt & Ground Black Pepper, to taste


1  tablespoon  salad oil

1  tablespoon  white wine vinegar

1  tablespoon  frozen orange juice concentrate

2  teaspoons  honey


Toast walnuts in a small skillet over Medium heat 8 to 10 minutes or until browned; stir often and watch carefully to prevent burning. Walnuts may also be roasted in a 350 degree F. oven.

Cut top and bottom from pineapple. Cut off rind and discard; remove as many "eyes" as possible. Cut pineapple lengthwise into quarters and remove tough center or core. Cut half the pineapple into 1 x 1/4-inch thick strips; refrigerate the other half for another meal or snack.

Wash watercress; remove large stems and discard. Pat dry with a clean towel or paper towels. Cut onion in half and then into slices as thinly as possible. Place watercress and onion in a large bowl with spinach and pineapple.

Whisk dressing ingredients together in a small bowl. Drizzle over salad, toss to coat and season to taste with salt and pepper. Top with toasted walnuts and serve.
Nutritional Information
Calories: 110, Cholesterol: 0mg, Sodium: 720mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 3g

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