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

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.

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
  • 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 (425 mL)

nutritional analysis

Per Serving

Calories95
Total Fat3.5 g
Saturated Fat0.3 g
Cholesterol0 mg
Carbohydrates16 g
Fiber2 g
Protein1 g
Sodium15 mg