Spinach Salad with Grilled and Fresh Fruit
Servings
4
servingsCalories
95
kcalServing Size
1 3/4 cups (425 mL)
Serving grilled fruit with fresh fruit not only makes a great-looking combination, but also provides two layers of flavor.
Ingredients
canola oil cooking spray
1/4 cup 60 ml raspberry blush vinegar
1 tbsp 15 ml sugar
1 tbsp 15 ml canola oil
1-2 tsp 5 -10 ml grated fresh ginger
2 2 slices fresh pineapple, about 1/2-inch thick, or two medium peaches, pitted and halved
4 cups 1 l loosely packed spinach
1/4 cup 60 ml thinly sliced red onion
1 cup 250 ml quartered strawberries
Directions
- Coat grill or grill pan with cooking spray and place over medium-high heat.
- 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.
- 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.
- Place spinach and onion on a serving platter. Top with grilled fruit, sprinkle strawberries evenly on top, and drizzle remaining dressing over all.
Recipe Video
Notes
- 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.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories95
- % Daily Value *
- Total Fat
3.5g
5%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 15mg 1%
- Total Carbohydrate
16g
6%
- Dietary Fiber 2g 8%
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
