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.

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Servings: 5

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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)

Vinaigrette:

  • 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

Instructions

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.

Nutritional information

  • Protein: 3.0 grams
  • Fat: 12.0 grams
  • Carbohydrates: 11.0 grams
  • Calories: 164