Baby Spinach Pineapple Salad recipe by Ruhana Ebrahim

Ingredients

• Baby Spinach Pineapple Salad
• 1 fresh pineapple (peeled, cubed, reserve juice of pineapple)
• 1 small packet baby spinach
• ½ cup chopped almonds
• 1 cup whole pecans
• 4 tablespoon butter
• 3 tablespoon brown sugar
• ½ block Woolworths feta cheese (of more, roughly crumbled)
• ¼ cup pineapple juice
• 2 tablespoon lime juice
• 2 tablespoon honey
• 2 tablespoon oil
• Pinch salt
• ½ teaspoon crushed black pepper
• ½ teaspoon red chilli flakes
• 2 tablespoon poppy seeds
• 1. Rinse spinach and drain.
• 2. Use ⅓ of pineapple pieces to make juice for dressing and whatever juice was reserved from cutting pineapple.
• 3. Arrange spinach in a plate, the feta and pineapple.
• 4. Mix all the dressing ingredients together.
• 5. Toss the salad with dressing.
• 6. In a pan add butter and sugar and melt.
• 7. Add the nuts and mix till coated and sugar starts to harden.
• 8. Add candied nuts to salad and serve.