Photo: moth/0

We’ve noticed that people seem to search our site a lot for pineapple recipes. Yeah, Stacie and I were surprised too. Until we realized that you can pretty much get pineapple any time of year—not locally, of course, unless you live somewhere more tropical than Brooklyn. 

And yet, how do you cook with it other than making a pineapple upside down or hummingbird cakes? Well, here’s a savory alternative: Pineapple Almond Spinach Salad. Another light and easy dinner, brought to you by the no-time-to-cook-this-week ChowMama.

Pineapple Almond Spinach Salad

(for kids 12+ months)

1 fresh organic pineapple, quartered and sliced

5 oz fresh organic spinach, well washed

1/2 organic red onion, sliced

1 cup organic sliced almonds

1/2 cup organic balsamic vinaigrette, give or take

1. Toss all ingredients in a bowl and serve immediately.

Note: A basic vinaigrette is 2 parts oil to 1 part balsamic with a pinch of salt and a grind of pepper. I made 3/4 cup b/c it was easy to measure. Take a liquid measuring cup, fill it the the 1/2 cup mark with oil, now fill it to the 3/4 cup with balsamic. Add salt and pepper and whisk right in the cup. Use whatever you need on the salad and store the rest in the fridge. You can use the extra on something like yesterday’s Watermelon Arugula Feta Salad.