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Spinach Salad with Grilled and Fresh Fruit
Courtesy of CanolaInfo
Servings: 4
Prep Time: 10 Min.
Cook Time: 8 Min.
What you need:
(click + to add ingredients to your shopping list)
+ non-stick cooking spray
+ 1/4 c. 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-in. thick. or two medium peaches, pitted and halved
+ 4 c. loosely packed spinach (1 L)
+ 1/4 c. thinly sliced red onion (60 mL)
+ 1 c. quartered strawberries (250 mL)
What to do:
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 min. or until soft and slightly browned. Turn and cook 4 min. 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.

Serving size: (1 3/4 c.)

Recipe courtesy of "The Heart-Smart Diabetes Kitchen"
For more information, please visit: canolainfo.org/heartsmart
Nutritional information:
Calories: 95;   Total Fat: 3g;   Saturated Fat: 0g;   Cholesterol: 10mg;   Total Carbs: 16g;   Fiber: 2g;   Protein: 1g;   Sodium: 15mg;  
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