Spinach Salad with Grilled and Fresh Fruit
- canola oil cooking spray
- 1/4 cup 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-inch thick, or two medium peaches, pitted and halved
- 4 cups loosely packed spinach 1 L
- 1/4 cup thinly sliced red onion 60 mL
- 1 cup quartered strawberries 250 mL
- 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 minutes or until soft and slightly browned. Turn and cook 4 minutes 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.
1 3/4 cups (425 mL)
|Gras saturés||0.3 g|
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