• Shannon Murphy

Spinach, Pineapple and Strawberry Salad.

It's February- but today definitely felt like spring, and I had off which allows for some more creativity. I thought my first recipe post should be something quick, and healthy so here we are! This makes a great side dish, or if you want more substance add some grilled chicken. BONUS- this is great left over.


Dressing Ingredients

· 1 cups of strawberries- hulled and halved

· 3 Tbsp. white wine vinegar

· 2 Tsp. cane sugar

· 1 Tsp. Dijon mustard

· 1 Tsp. poppy seeds\

Salad Ingredients

· 1 whole pineapple (1.5-2cups) sliced

· 2 cups of strawberries- hulled and halved

· 6 oz. baby spinach

· 1 cup frozen edamame (cooked according to direction)

· ¼ cup chives

· ¼ cup toasted almonds

Directions

1. For the dressing- In a food processer or blender combine 1 cup of strawberries, vinegar, sugar and mustard. Process until smooth and stir in poppy seeds.

2. Grill the pineapple slices- 3-4 minutes on each side or until grill marks are visible. Then cut into bite size pieces

3. In a large bowl combine the remaining strawberries, pineapple, spinach, edamame and chives.

4. Drizzle with dressing and top with almonds.





Serves- 10 cups

Prep- 20 minutes

Products used- Pampered Chef quick slice







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