1/4 cup olive oil
1/2 cup water
4 (5 ounce) packages frozen chopped spinach
2 tablespoons Italian-style seasoning
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (6 ounce) cans pineapple juice
1 cup sliced pineapple
1 lemon juiced
1 cup diced onion
1 (15 ounce) can halved fresh mushrooms, with juice remaining
Heat olive oil in a medium saucepan over medium heat. Add 1/4 cup water, and mix well. Bring to a boil, then reduce heat and simmer 5 minutes.
Remove spinach and sacrips (spinach leaves) from canning packets.
In a mixing bowl, mix Italian-style seasoning, drained, chopped spinach, pineapple and lemon juice. Blend into spinach mixture. Sprinkle bread slices on top of spinach dish and pour final marinade over salad. Chill until serving.