Ingredients
- ¼ cup J. Olive Co. Tuscan Herb Olive Oil
- ¼ cup J. Olive Co. Pineapple Balsamic
- 1 jar (23.5 oz.) Pineapple chunks, drain liquid, reserving ¼ cup
- 2 cups cabbage, finely chopped
- 1 cup carrots, very fine dice or roughly minced
- 5 oz. package fresh baby spinach
- 1 cup celery, thinly sliced
- 1 ½ cups peas, previously frozen
- 1/8 cup sliced almonds
- 1 cup Colby cheese, grated
- Salt/Pepper to taste
Instructions
- In a large mixing bowl, combine the cabbage, carrots, celery, peas drained pineapple chunks and one cup of the grated cheese. Toss and blend.
- In a measuring cup, whisk together ¼ cup pineapple balsamic, ¼ cup pineapple juice, Tuscan Herb olive oil, and salt and pepper to taste. Pour over the salad mixture.
- Top with sliced almonds, toss, and serve.
Optional salad additions for extra crunch: sesame seeds, chopped broccoli, chopped kale, toasted chickpeas, chopped cucumbers