Vinaigrettes made with canola oil complement a variety of fresh seasonal produce. (NAPSA)—Adelicious salad dressing is the crowning touch for any salad. That’s why a vinaigrette can be the right choice to top seasonal salads. It’s simple to make and can easily be changed to complement a variety of fresh fruits and vegetables. Vinaigrettes are made with an oil, vinegar or lemon juice and flavorings such as garlic, herbs or even orange juice. Yet, when it comes to creating a fabulous vinaigrette, not every oil will do. For the healthiest, most deli- cious dressings, many people choose canola oil. It’s lowest in saturated fats, high in cholesterollowering mono-unsaturated fat and is the best source of hearthealthy omega-3 fatty acidsofall leading vegetable oils. Canola oil contains zero trans fats as defined by the FDA. It is high in vitamin E. Altogether, canola oil provides the best nutritional balance of all popular cookingoils. Another reason cooks choose canola oil is for its light flavor, which lets the flavors of even the most delicate spice shine through in marinades, dressings and infusedoils. This recipe for Strawberry and Mango Salad with Mint Vinaigrette shows just how light and luscious a vinaigrette made with canola oil can be. Strawberry and Mango Salad with Mint Vinaigrette 1 (5-0z.) bag mixed salad greens 3 cups sliced strawberries 1 English cucumber, quartered and diced 1 large mango, peeled and diced 1 large orange, peeled, pith removed andsectioned % cup finely chopped fresh mint Vinaigrette 2 Tbsp. vinegar 1 Thsp. lemon juice % cup orange juice 3 Tbsp. canola oil 1 Thsp. sugar Salt and pepperto taste Combine salad ingredients in large serving bowl. Toss lightly. In a small bowl, whisk together vinaigrette ingredients. Pour desired amount of dressing on top and toss lightly. Serve immediately. Serves 8 For more recipes and informa- tion about canola oil, visit the website at www.canolainfo.org.
