20 oz. can pineapple chunks in juice
3 slices bacon, cooked, crumbled
1 bunch spinach, washed, stemmed
1/2 c. sliced celery or water chestnuts
1/4 small red onion, sliced
1 Tb. each cider vinegar, oil
1/4 tsp. oregano, crumbled
Salt & pepper to taste
Drain pineapple, reserve 2 Tbs. juice. Toss pineapple, bacon, spinach, celery and onion. Combine reserved juice with vinegar, oregano, salt & pepper. Add to salad
toss. Serves 4-6.
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