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

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

  1. In small non-stick pan cook bacon until crispy. Drain fat and set bacon aside.
  2. In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together.
  3. Add shallot, vinegar, and basil and mix well.
  4. Slowly add canola oil, whisking continuously, until incorporated.
  5. Season with salt and pepper.
  6. Preheat gas barbecue to medium high.
  7. Brush two quarters of the pineapple with canola oil.
  8. 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.
  9. Cut pineapple into ½ inch chunks.
  10. Place a handful of spinach into the center of each plate.
  11. Top with bacon pieces and pineapple chunks.
  12. Drizzle with dressing and garnish with fresh raspberries.

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.