In medium bowl, stir together sugar, ginger, garlic, lime juice, soy sauce, chili-garlic sauce and 1/4 teaspoon salt. Whisk in vegetable and sesame oils. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.

Just before serving, peel peaches. Halve, remove pits and thinly slice. Place in bowl. Quarter peppers and remove seeds. Thinly slice and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in large salad bowl with greens and coriander (if desired). Taste and add more salt, if needed.

This is no ordinary peach salad. We've taken the flavours of Thailand and married them with the best of Canadian seasonal produce. And it's loaded with beta carotene from the red peppers and peaches, as well as folacin, a B vitamin, important for women before and during pregnancy because it reduces the risk of neural tube defects.

Nectarines may be substituted for the peaches.

Source: 'Toronto Star'

Per Serving (excluding unknown items): 75 calories; 4g fat (41.2% calories from fat); 2g protein; 10g carbohydrate; 2g dietary fiber; trace cholesterol; 16mg sodium.