Prep Time: 25 minutes
Total Time: 25 minutes
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Baby spinach is topped with Chiquita Bananas, pineapple and sliced red onion for a colorful, delicious fruit and vegetable salad.
splash of Ice water
small Red onion, sliced thin
- 1 cup
Fresh Express® Spinach
- 1 cup
diced Chiquita Pineapple
ripe Chiquita Bananas, (with yellow peels) sliced in diagonal slices
- 1/4 cup
low fat Poppy seed dressing or Sweet Asian Chile Vinaigrette (recipe below)
- 1 tsp.
- 3 Tbsp.
Asian sweet red chile sauce, such as Mae Ploy
- 2 Tbsp.
Rice wine vinegar
dash Soy sauce
healthy Tropical Spinach Salad with Chiquita Bananas Recipe
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. 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. 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, then 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.
Top with chopped walnuts if desired.
Serve with rum cocktails for a tropical twist.
Nutrition Information Per Serving:
Calories 140; Total Fat 1.5 g (Sat 0 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 0 mg; Sodium 150 mg; Potassium 300 mg; Total Carbohydrates 34 g; Dietary Fiber 4 g; Total Sugars 21 g; Protein 2 g. Percent Daily Value: Vitamin A 45%; Vitamin B6 15%; Vitamin C 35%; Vitamin D 0%; Calcium 4%; Iron 10%.