*Recipe by Judy Radant
Tropical spinach Salad Serves 4
½ teaspoon finely minced fresh ginger ¼ cup honey
Pinch of cinnamon ½ teaspoon pure vanilla extract
2 tablespoons water 2 cups pineapple chunks, diced small
¼ cup coarsely chopped toasted pecans 2 teaspoons finely minced lime zest
¼ cup finely minced fresh chervil or Italian parsley 8 cups cleaned a & stemmed spinach
2 small red onions, thinly sliced
In a small saucepan, combine ginger, sugar, cinnamon, vanilla and water. Heat to a simmer.
Add pineapple. Cook 15 to 20 minutes, until sauce is thickened and pineapple is coated with sauce,
Remove from heat. Add pecans and lime zest. Let cool, then add chervil.
Roll a stack of spinach leaves together, then slice thinly. Continue until all spinach is sliced.
Place spinach and onion in a large bowl. Add the cooled pineapple suace.
Serve immediately.
