Ingredients:
- About 9 cups fresh baby spinach
- 3 large bell peppers, quartered(or, 6 mini sweets or similar, whole)
- 2 red onions, peeled and wedged, leaving the root end intact
- 1 fresh pineapple, cored and cut in half or quarters
- 1/2 cup salad quality olive oil
- 1t dry mustard
- 1t dried oregano(can sub 1t fresh, but i like mexican oregano, so i use dried)
- 1t smoked paprika
- Juice from 1 lemon
- 1/4 cup fresh or not from concentrate orange juice
- 1t seasoned salt blend
- Fresh ground pepper
Instructions:
- In small bowl, combine half the oil, lemon juice, orange juice, mustard,, paprika, oregano, salt blend and ground pepper. Mix well.
- In a larger bowl, pour the marinade over the onions and peppers. Toss well to coat. Let rest a few minutes.
- Over high heat, grill onions, peppers and pineapple pieces until charred and tender. Reserve marinade.
- Remove from heat.
- Slowly add remaining olive oil to the reserved marinade and whisk well to incorporate.
- Bring just to a boil then remove from heat.
- Plate spinach leaves on large serving platter, then arrange grilled pineapple and veggies over it. Drizzle with the dressing or serve it on the side.
