Spinach Salad with Grilled and Fresh Fruit
Serving grilled fruit with fresh fruit not only makes a great-looking combination, but also provides two layers of flavor. See the recipe video below.
- 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)
|Total Fat||3.5 g|
|Saturated Fat||0.3 g|
Cranberry Spinach Salad with Poppy Seed Dressing
Tasty salad using 'super' healthy foods like spinach, cranberries, almonds and canola oil!
Spinach Salad with Seared Bok Choy, Ginger and Cilantro
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. Using canola oil to sear the bok choy allows the vegetables to soften slightly while bringing out its natural, subtle sweetness. And when you arrange the sautéed bok choy over fresh spinach, the warmth gently wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures.