Spinach Salad with Grilled and Fresh Fruit
Recipe Ingredients:
Non-stick cooking spray
1/4 cup raspberry blush vinegar
1 tablespoon granulated sugar
1 tablespoon canola oil
1 to 2 teaspoons grated fresh ginger
2 slices fresh pineapple, about 1/2-inch thick, or two medium peaches, pitted and halved
4 cups loosely packed spinach
1/4 cup thinly sliced red onion
1 cup quartered strawberries
Cooking Directions:
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 tablespoon 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.
* Makes 4 servings.
Tips:
* 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.
Nutritional Information Per Serving (1/4 of recipe; 1 3/4 cups): Calories: 95; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 10mg; Total Carbs: 16g; Fiber: 2g; Protein: 1g; Sodium: 15mg.
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