Tropical Spinach Salad

1 can pineapple chunks (20 oz.)
3 slices bacon, cooked and crumbled
1 bunch spinach, washed and stemmed
½ c. celery or water chestnuts
¼ c. red onion, sliced
1 Tbsp cider vinegar
1 Tbsp oil
¼ tsp oregano
Salt and pepper
Drain pineapple, reserve 2 Tbsp of juice. Toss pineapple, bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients. Add to salad; toss. Serve.
Yield: 6 servings
Calories: 109
Fat calories: 36
Fat: 4g
Cholesterol: 3 mg
Fiber: 2g
Protein: 2g

The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) 460 W. 10th Avenue, Columbus, OH 43210 Phone: 1-800-293-5066 | Email: