Pineapple Spinach Salad

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Pineapple
  • 10 oz Spinach

• Condiments

  • 1/8 tsp Mustard, dry

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Pepper
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1/3 cup White wine vinegar

• Nuts & Seeds

  • 1 cup Pecan, halves

• Dairy

  • 2 tbsp Butter
  • 6 oz Feta

Found on thefoodcharlatan.com

Ingredients

• 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)
• 2 tablespoons butter
• 1 cup pecan halves
• 2 tablespoons brown sugar
• 10-13 ounces spinach
• 1 pineapple, chopped into bite-size pieces
• 6 ounces feta

Directions

• Combine all the dressing ingredients in a mason jar or tupperware. Shake vigorously and set aside.
• 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.
• 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).