Spinach Salad with Grilled and Fresh Fruit

Spinach Salad with Grilled and Fresh Fruit

Courtesy of CanolaInfo 4 Servings • 10 Min. Prep Time • 8 Min. Cook Time
Ingredients
non-stick cooking spray
1/4 c. raspberry blush vinegar (60 mL)
1 Tbsp. sugar (15 mL)
1 Tbsp. canola oil (15 mL)
1-2 tsp. grated fresh ginger (5-10 mL)
2 slices fresh pineapple, about 1/2-in. thick. or two medium peaches, pitted and halved
4 c. loosely packed spinach (1 L)
1/4 c. thinly sliced red onion (60 mL)
1 c. quartered strawberries (250 mL)

Directions:

1. Coat grill or grill pan with cooking spray and place over medium-high heat.

2. Combine vinegar, sugar, canola oil, and ginger in a small jar, secure lid tightly, and shake vigorously until completely blended. Place pineapple slices or peach halves on plate; drizzle 1 Tbsp. (15 mL) vinegar mixture evenly over both sides.

3. Place pineapple or peaches on grill rack and grill 4 min. or until soft and slightly browned. Turn and cook 4 min. or until heated through. Cut fruit into bite-size pieces.

4. Place spinach and onion on a serving platter. Top with grilled fruit, sprinkle strawberries evenly on top, and drizzle remaining dressing over all.

Fresh tip: Be creative on the grill. Try nectarines, pears, or even orange slices. Brushing the fruits with a small amount of canola will prevent them from sticking to the grill. If raspberry blush vinegar is unavailable, regular raspberry vinegar may be substituted.

Serving size: (1 3/4 c.)

Recipe courtesy of "The Heart-Smart Diabetes Kitchen"

For more information, please visit: canolainfo.org/heartsmart

Nutrition:

Calories: 95; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 10mg; Total Carbs: 16g; Fiber: 2g; Protein: 1g; Sodium: 15mg;