Spinach Salad with Pineapple Chile Vinaigrette

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With Christmas less than a week away, keep meals simple, fresh and organic. This salad is a delicious mélange of fruits and vegetables. Tune in tomorrow for its companion dish, Fruity Couscous Salad.


Spinach Salad with Pineapple Chile Vinaigrette

Serves 4

  • 4 large slices watermelon, cut into triangles (16 pieces)
  • 6 cups spinach leaves
  • 1 large orange, peeled and sliced into 8 thin rounds
  • 1/2 fresh avocado, cut into 8 slices, cut again into cubes
  • 16 large canned black ripe olives
  • 1/4 cup canned black beans, rinsed
  • 6 tablespoons unsweetened pineapple juice
  • 1/2 teaspoon chili powder
  • 2 tablespoons light mayonnaise
  1. Toward the back of each serving plate, arrange 4 watermelon triangles.
  2. Arrange 1½ cups of spinach in front of the watermelon. Top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives and 1 tablespoon black beans.
  3. In a small bowl, whisk together the pineapple juice, chili powder and mayonnaise.
  4. Drizzle salads with 2 tablespoons of dressing.

Recipe and photo courtesy of the Produce for Better Health Foundation

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