Nutrients per serving
- Protein: 3.0 grams
- Fat: 12.0 grams
- Carbohydrates: 11.0 grams
- Calories: 164
Peaches
Field Greens Salad with Peaches and Herbs
Try this stunning summer salad with a mixture of hydroponic greens - watercress, Boston, arugula, spinach, nasturtium. From Ontario's orchards, add slivers of peaches, plums or nectarines, then a sprinkling of fresh herbs for a truly tasty creation.
Preparation Time:
30 Minutes
Cooking Time: --
Servings: 4 to 6
Cooking Time: --
Servings: 4 to 6
Ingredients:
- 12 cups (3 L) assorted greens (Ontario Spinach, Boston, Leaf, Arugula, Oak, Romaine)
- 2 cups (500 mL) sliced peeled blanced Ontario Peaches (some may be nectarines or plums)
- 1/2 cup (125 mL) sprigs of fresh herbs (thyme, tarragon, basil, marjoram)
- 1/3 cup (75 mL) extra virgin olive oil
- 2 tbsp (25 mL) white wine vinegar
- 1 clove Ontario Garlic, crushed
- 1 tsp (5 mL) finely chopped fresh tarragon
- 1/2 tsp (2 mL) each salt and granulated sugar
- 1/4 tsp (1 mL) black pepper
Vinaigrette:
Preparation:
Tear greens into bite-size pieces. In large mixing bowl, combine greens, peaches, plums or nectarines and herbs. (May be assembled without fruit the night before; add fruit just before tossing with dressing.
Vinaigrette: In food processor and using steel blade, combine oil, vinegar, garlic, tarragon, salt, sugar and pepper. Pour into jar and refrigerate for up to 2 weeks. Toss salad, with dressing. Spoon onto serving platter and serve at once.
