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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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