Rainbow Salad
Ingredients
- 2 cups baby spinach washed
- 2 cups fresh strawberries
- 2 cups grapes cut in half
- Freshly squeezed juice from 1 orange
- 2 cups frozen pineapples, thawed
- 1 tsp. honey or agave
- Chopped or torn fresh mint
Instructions
- Cut the strawberries and grapes in half and set aside.
- Toss together in a bowl the spinach, thawed pineapple, prepared strawberries and grapes.
- In a separate bowl whisk together the orange juice with the honey or agave. Set aside.
- Tear or cut the fresh mint into strips and toss with the salad.
- Drizzle the salad with enough vinaigrette to coat lightly and toss well.
- Serve cold or at room temperature.
- Enjoy!
Notes
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pineapple-Go-English.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pineapple-Go-Mandarin.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pineapple-Go-Spanish.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pineapple-Go-Vietnamese.pdf