Ontario Nectarine Salad with Minted Chili Dressing
Dressing:
1 cup red chili, finely chopped 250 mL
1/2 cup extra virgin olive oil 125 mL
3 tbsp *Niagara Ice Wine vinegar 45 mL
1 tbsp maple syrup 15 mL
1/4 cup freshly chopped mint 50 mL
2 tbsp chives, snipped 30 mL Sea salt to taste
Salad:
1 ea *Boston bibb lettuce, washed and dried 1 ea
1 ea *romaine lettuce, washed and dried 1 ea
1 ea *red leaf lettuce, washed and dried 1 ea
3 Ontario nectarines, cut into wedges 3
1/2 red onion, thinly sliced 1/2
Dressing: In a small bowl combine ingredients and set aside.
Salad: Tear lettuces into bite sized pieces and place in a large salad bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold salad plates.
Makes 6 servings.
*Chef’s tip: In substitution of lettuces, use 500 g (1 lb) of pre-washed spring mix. In substitution of Niagara Ice Wine Vinegar, may use sherry vinegar or red wine vinegar.
PER SERVING: about 234 cal, 3 g pro, 19 g total fat (3 g sat fat), 16 g carb, 3 g fibre, 0 mg chol, 154 mg sodium. %RDI: iron 16%, calcium 6%, vit A 36%, vit C 128%, folate 46%.
Source: www.ontariotenderfruit.com