Directions:
- In small bowl, combine half the oil, lemon juice, orange juice, mustard, , paprika, oregano, salt blend and ground pepper. Mix well.
- In a larger bowl, pour the marinade over the onions and peppers. Toss well to coat. Let rest a few minutes.
- Over high heat, grill onions, peppers and pineapple pieces until charred and tender. Reserve marinade.
- Remove from heat.
- Slowly add remaining olive oil to the reserved marinade and whisk well to incorporate.
- Bring just to a boil then remove from heat.
- Plate spinach leaves on large serving platter, then arrange grilled pineapple and veggies over it. Drizzle with the dressing or serve it on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.54 Kcal (1392 kJ) | ||
| Calories from fat | 244.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Sodium | 656mg | 27% | |
| Potassium | 700.7mg | 15% | |
| Total Carbs | 20.42g | 7% | |
| Sugars | 13.09g | 52% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 136.7mg | 228% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 40.3mg | 224% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.33 Kcal (483 kJ) | ||
| Calories from fat | 84.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 42% | |
|---|---|---|---|
| Sodium | 227.52mg | 27% | |
| Potassium | 243.02mg | 15% | |
| Total Carbs | 7.08g | 7% | |
| Sugars | 4.54g | 52% | |
| Dietary Fiber | 1.44g | 17% | |
| Protein | 1.09g | 6% | |
| Vitamin C | 47.4mg | 228% | |
| Vitamin A | 0.8mg | 74% | |
| Iron | 14mg | 224% | |
| Calcium | 33.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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