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Pineapple Spinach Salad

Serves 5-6 side servings     adjust servings


For the dressing

  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/8 to 1/4 teaspoon dry mustard (optional--taste it first)

For the pecans

  • 2 tablespoons butter
  • 1 cup pecan halves
  • 2 tablespoons brown sugar

For the salad

  • 10-13 ounces spinach
  • 1 pineapple, chopped into bite-size pieces
  • 6 ounces feta


  1. Combine all the dressing ingredients in a mason jar or tupperware. Shake vigorously and set aside.
  2. In a small pan, heat the butter over medium-high heat. When hot, add the pecans and stir to coat. Add the brown sugar and stir again. Stir occasionally until the sugar starts to caramelize, about 2-5 minutes. Remove to a wax paper lined cookie sheet and let cool.
  3. In a large bowl add the spinach, pineapple, and feta. Toss to combine. Sprinkle the top with pecans and serve with the salad dressing (you might not use all of it).