Spinach Salad with Grilled and Fresh Fruit

Be creative on the grill. Try other fruits such as nectarines, pears, or even orange slices.

Recipe Ingredients:

Non-stick cooking spray
1/4 cup raspberry blush vinegar
1 tablespoon granulated sugar
1 tablespoon light olive 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, light olive 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.

Tip:

• 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.

Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes" from the American Diabetes Association.