If this salad doesn’t remind you of summer, nothing will. The sweet and delicious pineapple combines perfectly with hearty spinach and fragrant and fruity raspberry vinaigrette. Pro tip: to determine if a pineapple is ripe, pull at the middle leaves of the fruit. Pineapples whose leaves pull away easily are ripe and ready to eat.
6 slices thick slice bacon, roughly chopped (6)
1 cup fresh raspberries (250 mL)
1 Tbsp honey (15 mL)
1 small shallot, very finely chopped (1)
2 Tbsp white balsamic vinegar (30 mL)
1 Tbsp finely chopped fresh basil (15 mL)
6 Tbsp canola oil (90 mL)
1/8 tsp salt (0.5 mL)
¼ tsp pepper (1 mL)
1 small pineapple, peeled, cored, and quartered lengthwise (1)
1 Tbsp canola oil (15 mL)
1 – (5 oz / 150 g) baby spinach (1)
6 slices thick slice bacon, roughly chopped (6)
1 cup fresh raspberries (250 mL)
1 Tbsp honey (15 mL)
1 small shallot, very finely chopped (1)
2 Tbsp white balsamic vinegar (30 mL)
1 Tbsp finely chopped fresh basil (15 mL)
6 Tbsp canola oil (90 mL)
1/8 tsp salt (0.5 mL)
¼ tsp pepper (1 mL)
1 small pineapple, peeled, cored, and quartered lengthwise (1)
1 Tbsp canola oil (15 mL)
1 – (5 oz / 150 g) baby spinach (1)
