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Ontario Nectarine Salad with Minted Chili Dressing

"Garden greens are abundant throughout the summer and into early fall. a variety makes this salad interesting both in texture and colour. When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses! - Chef Mark Picone, Vineland ON

 

6 servings

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tip

*Chef's tip: In substitution of lettuces, use 500 g (1lb) of pre washed springmix. In substitution of Niagara Ice Wine Vinegar, may use sherry vinegar or red wine vinegar.

Ingredients

Dressing:
1 red chili, finely chopped 1
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

Directions

Dressing: In a small bowl combine ingredients and set aside.

Salad: Tear lettuce into bite sized pieces and place in a large sald bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold sald plates.

Suggested wine pairing: Riesling from the Niagara-Peninsula

Nutritional Info

 PER SERVING: about 234 cal, 3 g protein, 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%

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