Courtesy of CanolaInfo
4Servings•10 Min.Prep Time•8 Min.Cook Time•
原料：
- 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)
说明：
- 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 min. or until soft and slightly browned. Turn and cook 4 min. 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.
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
营养：
| 成分 | 数值 |
|---|
| Calories | 95 |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Cholesterol | 10mg |
| Total Carbs | 16g |
| Fiber | 2g |
| Protein | 1g |
| Sodium | 15mg |