Spinach Salad with Grilled and Fresh Fruit

Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, Category: Salad, Heart-Smart, Diabetic

	Spinach Salad with Grilled and Fresh Fruit

Ingredients:

•  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 2
• 4 cups loosely packed spinach 1 L
• 1/4 cup thinly sliced red onion 60 mL
• 1 cup quartered strawberries 250 mL

Instructions:

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.

Yield: 4 servings (serving size 1 3/4 cups). 

Exchanges per Serving

1 fruit

1/2 fat 

	Per 4 servings (serving size 1 3/4 cups) Calories 95 Total Fat 3.5 g Saturated Fat 0.3 g Cholesterol 0 mg Sodium 15 mg Carbohydrates 16 g Fiber 2 g Protein 1 g