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Nutrition Facts
Serving Size 182 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 90 mg 4%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 17 g
Protein 3 g
Vitamin A 50% • Iron 10%
Vitamin C 120% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pineapple-Spinach Salad

Prep Time
15 minutes
Cook Time
N/A
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/3 cup(s) Hill Country Fare Natural Walnut Pieces, toasted
1/2 small fresh pineapple
1 watercress
1/2 small red onion
5 Oz Central Market Organics Baby Spinach
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tbsp H-E-B White Wine Vinegar
1 Tbsp Hill Country Fare Frozen Orange Juice Concentrate
2 Tsp honey
1/8 Tsp Morton Coarse Kosher Salt
1/8 Tsp Coarse Ground Black Pepper
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Instructions

1
Toast walnuts in small skillet over medium heat 8-10 minutes or until browned; stir often and watch carefully to prevent burning. (Walnuts may also be roasted in oven at 350°F).
2
Cut top, rind and bottom from pineapple.
3
Cut pineapple lengthwise into quarters and remove tough center or core.
4
Then, cut half pineapple into 1 x 1/4-inch thick strips; refrigerate other half for another meal or snack.
5
Wash watercress; remove large stems and discard. Pat dry with a clean towel.
6
Cut onion in half and then into slices as thinly as possible.
7
Place watercress and onion in a large bowl with spinach and pineapple.
8
For dressing, whisk together olive oil, vinegar, juice and honey in a small bowl.
9
Drizzle over salad, toss to coat and season with salt and pepper. Top with toasted walnuts and serve.

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