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.
Calories: 110, Cholesterol: 0mg, Sodium: 720mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 3g