Sometimes you just need a simple healthy salad in your life–am I right?
This next recipe couldn’t be any easier. Yes, seriously, it is. A big plate of baby spinach and sweet strawberries. The combination is fresh and light. I love seeing all the beautiful fruits and veggies at our local grocers and farmers markets these days. There’s definitely something about spring that makes me want to be healthy-ish. 😉
The dressing is my of my own imagination. I love dijon mustard and pineapples, so why not pair the two together for a sweet and tangy dressing? I added three tablespoons of pineapple juice, as well as two tablespoons of crushed pineapple chunks to it for additional texture.
I think this dressing may even work as a marinade for some chicken or fish. Hmm–let me know if you try that…
If you like tangy dressings, this is the one for you. Let’s eat.
Here is the recipe.
Prep Time: 10 minute
Cook Time: 5 minutes
- ¼ cup first cold press olive oil
- 1 Tbsp of apple cider vinegar
- 2 Tbsp of fine dijon mustard
- 1 tsp of Kosher salt, plus more to taste
- 1 tsp of cracked ground black pepper, plus more to taste
- 3 Tbsp of raw honey
- 2 Tbsp of crushed pineapple chunks
- 3 Tbsp of pineapple juice
- Fresh strawberries, washed, dried and sliced
- Fresh baby spinach leaves, washed and dried
- Cotija cheese, crumbled
Directions for the pineapple dressing:
- In a mason jar, add the olive oil, apple cider vinegar, fine dijon mustard, Kosher salt, cracked black ground pepper, raw honey, crushed pineapple chunks, and pineapple juice.
- Place the lid on the mason jar and shake vigorously until all the ingredients are well combined.
- Place it in the refrigerator until ready to use. This dressing will store in the refrigerator for 4 to 5 days.
- Use a large salad bowl or plate, and place a bed of baby spinach.
- Then add the sliced strawberries over the spinach.
- Lastly, drizzle the pineapple dressing, the Cotija cheese, and additional salt and pepper to taste. Enjoy!