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TROPICA2
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1991-06-22
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610b
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21 lines
TROPICAL SPINACH SALAD
20 oz. pineapple chunks in juice
3 slices cooked crumbled bacon
1 bunch wasted, stemmed spinach
1/2 c. sliced celery or water chestnuts
1/4 small sliced red onion
1 T. cider vinegar
1 T. oil
1/4 t. crumbled oregano
salt and pepper to taste
Drain pineapple, reserving 2 T. juice. Toss first 5
ingredients. Combine reserved juice with remaining ingredients.
Add to salad and toss. Serves 4 to 6.
From: Donna Kummer
Date Entered: June 6, 1991