https://youtube.com/watch?v=Uv3jwyKXBMw%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Grilled Pineapple Spinach Salad with Raspberry Basil Vinaigrette
Servings:
4 |
https://youtube.com/watch?v=Uv3jwyKXBMw%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Grilled Pineapple Spinach Salad with Raspberry Basil Vinaigrette
Servings:
4
Grilled Pineapple Spinach Salad with Raspberry Basil Vinaigrette
Servings:
4
Ingredients
Ingredients
- 6 slices thick slice bacon, roughly chopped
- 1 cup (250 mL) fresh raspberries
- 1 Tbsp (15 mL) honey
- 1 small shallot, very finely chopped
- 2 Tbsp (30 mL) white balsamic vinegar
- 1 Tbsp (15 mL) finely chopped fresh basil
- 6 Tbsp (90 mL) canola oil
- 1/8 tsp (0.5 mL) salt
- ¼ tsp (1 mL) pepper
- 1 small pineapple, peeled, cored, and quartered lengthwise
- 1 Tbsp (15 mL) canola oil
- 1 – 5 oz. (150 g) pkg baby spinach
Method
- In small non-stick pan cook bacon until crispy. Drain fat and set bacon aside.
- In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together.
- Add shallot, vinegar, and basil and mix well.
- Slowly add canola oil, whisking continuously, until incorporated.
- Season with salt and pepper.
- Preheat gas barbecue to medium high.
- Brush two quarters of the pineapple with canola oil.
- Place pineapple on the barbecue and grill for about 5 minutes, flipping once and rotating twice, until grill marks appear and pineapple has softened. Remove from heat and let cool.
- Cut pineapple into ½ inch chunks.
- Place a handful of spinach into the center of each plate.
- Top with bacon pieces and pineapple chunks.
- Drizzle with dressing and garnish with fresh raspberries.