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Spinach Salad with Sweet Asian Chile Vinaigrette
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Course Salads
Cuisine Gluten-Free, Vegetarian
Servings
Ingredients
Salad
  • 1 splash ice water
  • 1/2 small red onion sliced thin
  • 1 cup spinach
  • 1 cup pineapple diced
  • 2 banana ripe, with yellow peels, sliced in diagonal slices
  • 1/4 cup dressing poppy seed or Sweet Asian Chile Vinaigrette
Sweet Asian Chile Vinaigrette
  • 1 tsp sesame oil
  • 3 tbsp asian sweet red chile sauce such as Mae Ploy
  • 2 tbsp rice wine vinegar
  • 1 dash soy sauce
Course Salads
Cuisine Gluten-Free, Vegetarian
Servings
Ingredients
Salad
  • 1 splash ice water
  • 1/2 small red onion sliced thin
  • 1 cup spinach
  • 1 cup pineapple diced
  • 2 banana ripe, with yellow peels, sliced in diagonal slices
  • 1/4 cup dressing poppy seed or Sweet Asian Chile Vinaigrette
Sweet Asian Chile Vinaigrette
  • 1 tsp sesame oil
  • 3 tbsp asian sweet red chile sauce such as Mae Ploy
  • 2 tbsp rice wine vinegar
  • 1 dash soy sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the Sweet Asian Chile Vinaigrette, stir together the oil and sweet red chile sauce. Whisk in the vinegar and soy sauce and set aside.
  2. Place ice water in a salad spinner fitted with an inner basket; add the sliced red onions and baby spinach and chill for 10 minutes.
  3. Drain ice water. Use the salad spinner to spin the baby spinach and onions dry. Place in the refrigerator for at least 15 minutes to chill.
  4. Arrange baby spinach and onions on a serving platter or individual salad plates. Arrange banana slices and pineapple decoratively on top of the spinach. Drizzle with poppy seed dressing or sweet red chile vinaigrette.
Recipe Notes

Recipe provided by Chiquita Bananas – http://www.chiquitabananas.com

 

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