4 Serves
25 Mins
3 g
22 g
11 g
Thoroughly wash the fresh spinach, pat dry, and slice into bite-sized ribbons using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Spinach
Green Onions
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Vitamin K
372 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
157 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
556 mg / 4,700 mgSodium
62 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Trim and finely chop the green onions, and peel and dice the fresh pineapple into pieces similar in size to the spinach slivers.
Carefully remove the pomegranate arils from the fruit and add them to a large mixing bowl along with the prepared spinach, green onions, and pineapple.
In a small bowl, whisk together the olive oil, fresh lime juice, and freshly ground black pepper to create the dressing, then drizzle over the salad and toss well to combine.
Pineapple
Pomegranate
Olive Oil
Lime Juice
Black Pepper
Vitamin A
364 µg / 900 µgVitamin C
29 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
372 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
157 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
556 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g