Ontario Nectarine Salad with Minted Chili Dressing
A variety of garden greens 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
Dressing
1 red chili, finely chopped
1/2 cup extra virgin olive oil
3 tbsp Niagara Ice Wine vinegar
1 tbsp maple syrup
1/4 cupfreshly chopped mint
2 tbsp chives, snipped
Sea salt to taste
Salad
1 ea Boston bibb lettuce, washed and dried
1 ea romaine lettuce, washed and dried
1 ea red leaf lettuce, washed and dried
3 Ontario nectarines, cut into wedges
1/2 red onion, thinly sliced
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.
Suggested wine pairing: Riesling from the Niagara Peninsula.
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
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.
