1 (6 oz) package fresh baby spinach
1/2 small red or sweet onion, sliced very thin
1 cup diced pineapple
2 ripe bananas, sliced on the diagonal into thin discs
1 tsp sesame oil
3 Tbsp sweet red chile sauce
2 Tbsp rice wine vinegar
dash soy sauce
chopped walnuts (optional)

Wash and dry the baby spinach, put in bowl, then toss in onions and put in refrigerator to chill for 20 minutes, along with salad plates.
Meanwhile, make dressing by whisking together in a glass bowl the sesame oil, sweet red chili sauce, rice wine vinegar, and soy sauce.  Taste and add salt and pepper if desired.
Remove salad plates and spinach from refrigerator, and divide the salad between the plates.
Top spinach with pineapple chunks and banana slices.
Drizzle with dressing and top with chopped walnuts if desired.

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