Spinach Salad with Sweet Asian Chile Vinaigrette
  • CourseSalads
  • CuisineGluten-Free, Vegetarian
  • 1splash ice water
  • 1/2small red onionsliced thin
  • 1cup spinach
  • 1cup pineapplediced
  • 2 bananaripe, with yellow peels, sliced in diagonal slices
  • 1/4cup dressingpoppy seed or Sweet Asian Chile Vinaigrette
Sweet Asian Chile Vinaigrette
  • 1tsp sesame oil
  • 3tbsp asian sweet red chile saucesuch as Mae Ploy
  • 2tbsp rice wine vinegar
  • 1dash soy sauce
  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