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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I don't know from where the name comes, but I can tell you that this spinach salad goes very fast. Very nice as a part of a light luncheon or a dinner party. Ingredients:
1 (15 1/4 ounce) can unsweetened pineapple chunks (reserve the juice) |
5 cups torn spinach leaves, chilled |
6 slices bacon, crisply fried and crumbled |
2 hard-boiled eggs, chopped |
1/4 cup sliced green onion |
1/4 cup salad oil |
2 tablespoons sesame seeds |
reserved pineapple juice |
3 tablespoons white wine vinegar |
1/2 teaspoon garlic salt |
1/2 teaspoon ground ginger |
Directions:
1. Prepare the dressing: Heat the salad oil in a skillet. Add the sesame seeds and brown. Add the remaining dressing ingredients and mix well. Transfer to a jar, cover, and refrigerate for several hours. Shake well before using. Makes 1 cup.
2. For the salad: Place the spinach in a salad bowl. Top the spinach with the pineapple and garnish it with the bacon, egg, and green onion. Just before serving the salad, add the dressing and toss it lightly.
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