The dawn sun shines brighter,
Days are getting longer,
And also getting warmer,
Flowers are blooming.
Dew drops on new green leaves, glisten,
Birds are singing happy tunes.
We are finally able to let ourselves believe
that Spring is really here!
TROPICAL SPINACH SALAD
Such a delightful warm weather salad.
1 CAN (20oz) PINEAPPLE CHUNKS – in juice | 3-4 SLICES BACON – cooked, crumbled 1 BUNCH SPINACH -washed, stemmed |
½ CUP WATER CHESTNUTS | ¼ RED ONION – small, sliced |
1 TB CIDER VINEGAR | 1 TB VEGETABLE OIL |
¼ TSP OREGANO – crumbled | SALT – to taste |
FRESHLY GROUND BLACK PEPPER – to taste | FRESH BASIL – a few leaves torn – optional |
Drain pineapple, (I prefer Dole) reserve 2-3 TB juice, (add extra to your morning orange juice). Toss pineapple, bacon, spinach, water chestnuts (I use Dole) all together in a bowl. Combine reserved juice with remaining ingredients, add to salad and toss until well combined.
Serves 4
NOTE: I tripled this recipe for 14-16 people. I used 1 can pineapple chunks and 1 can pineapple tidbits. The tidbits work better than the chunks. I used 2 cans water chestnuts and tripled everything else. I kept extra pineapple juice on hand in the event that we needed a little more dressing. The rest of the juice went into the orange juice container.
BUON MANGIATA!
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