Best 4 Pineapple Spinach Salad Recipes
Pineapple spinach salad is a refreshing and nutritious salad that is perfect for any occasion. The combination of sweet pineapple, crunchy spinach, and tangy dressing creates a flavor profile that is both delicious and satisfying. This salad is also packed with vitamins and minerals, making it a healthy choice for any meal. Whether you're looking for a light lunch, a healthy side dish, or a flavorful salad to enjoy at your next party, pineapple spinach salad is a great option. With its vibrant colors and delicious taste, this salad is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.
Provided by Kim Marie C.
Categories Sauces
Time 33m
Yield 4 Kebobs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
- Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
- Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
- Slice red onion pieces in half and separate. Put to side.
- Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
- Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
- Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
- Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.
SPINACH-PINEAPPLE SALAD
A refreshingly light, tangy side salad. The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it.
Provided by ReluctantCook
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA
I had left over grilled chicken and some pineapple salsa, so I threw these things together. You can use rotisserie chicken and/or peach salsa instead. Eliminate the tequila if you don't want to use alcohol. Prep time includes marinating the pineapple.
Provided by Carolyn Haas
Categories Chicken Salads
Time 50m
Number Of Ingredients 14
Steps:
- 1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
- 2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
- 3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
- 4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
- 5. Dice or shred chicken into bite-sized pieces.
- 6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.
PINEAPPLE SPINACH SALAD
Steps:
- Make sure your ratio of "accessories" to spinach isn't too much, these are just meant to enhance the salad. Salad's pretty self explanatory, add the ingredients up in a bowl and toss with the vinaigrette
Tips:
- To ensure the freshest flavors, use ripe pineapple and baby spinach for this salad. If you can't find baby spinach, you can use regular spinach, just be sure to remove the tough stems.
- For a sweeter salad, use a sweeter variety of pineapple, such as the Honey Gold or Maui Gold variety.
- If you don't have toasted coconut on hand, you can easily make your own by spreading unsweetened shredded coconut on a baking sheet and toasting it in a 350°F oven for 5-7 minutes, or until golden brown.
- For a more tangy dressing, add a tablespoon of lemon juice or white vinegar. You can also add a pinch of cayenne pepper for a little heat.
- This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days. Be sure to store the dressing separately and toss the salad just before serving.
Conclusion:
This Pineapple Spinach Salad is a refreshing and flavorful salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!
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