* 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