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