Perfect Wine Pairings for 3 Spring Salads

March 8, 2016

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by Mia Torres[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]Spring is approaching. Days get warmer, nights get longer and dining out is always an option. As we start to prepare for those warmer days ahead, I’m going to share three of my favorite Spring Salads paired with wines. Whether staying in or dining out, they’re light, fresh and savory. And best of all, simple to prepare.

Spinach and Shrimp Salad with Chile Dressing

Mix 8 cups of baby spinach, 1 cup of frozen peas (thawed and drained) and a ½ cup of grape tomatoes in a large bowl.
Heat 2 tablespoons vegetable oil in a medium skillet.
Add the already mixed spinach, peas and tomatoes into the skillet, add a bit of finely chopped onion and cook over moderate, high-heat (until lightly golden), which should be about 4 minutes.
Add 1 holland or serrano chile (minced), 1 teaspoon of finely grated ginger, ½ teaspoon of cumin seeds, ½ teaspoon of turmeric and cook for an extra 2 minutes.
Add 1 pound of large, cooked shrimp to the salad, pour the warm chile dressing over the salad, followed by 2 tablespoons of lemon juice and a dash of salt and pepper, mix well and serve!

Wine Pairing: A light, crisp Grigio like Santa Margherita, Pinot Grigio, Italy 2007 would be the perfect match for this salad. 02A5B0E4

Kale Caesar Salad with Herb Roasted Grapes

For this recipe, you’ll need 1 small bunch (about 3 cups) of red or green grapes
Pre-heat the oven to 400°F and in a rimmed baking sheet, baste grapes in ¼ cup of extra-virgin olive oil, along with 1 oregano sprig (leaves included), season with salt and pepper and roast for about 10 minutes. Until grapes are slightly blistered.
When the grapes blister, take them out of the oven and transfer them in to a large bowl and discard the herb sprigs.
On the same baking sheet, add two 1 inch thick slices of sourdough bread, torn in to 1 inch pieces, along with 1 tablespoon of olive oil, and the oregano and thyme leaves. Pop that back in to the oven and let toast for about 10 minutes (or until browned and crisp)
Once the bread is brown and crisp, take that out of the oven and let it cool, then transfer the bread bites in to the large bowl with the grapes and 1 bunch of kale (removing the stems).
In a small bowl, whisk a ½ cup of mayo (any kind you’d like), with 2 ounces of grated parmigiano-regginao cheese, ¼ cup of lemon juice, 1 anchovy fillet (chopped), 1 teaspoon of dijon mustard (my fave!), and ½ small garlic clove (grated). Add 2 tablespoons of olive oil, season with salt and pepper. Coat the salad with the dressing and there ya have it!

Wine Pairing: An Oaked Chardonnay like, Chardonnais Napa Valley 2013, Chardonnay would go wonderfully with this salad.

Home-style Cucumber Salad with Garlic

Start off with a medium bowl and 1 large cucumber (one pound), quartered lengthwise, seeded and cut in to 2 inch lengths.
Mix in the sliced cucumber with 1 tablespoon of minced garlic and a ½ teaspoon of salt. Cover and refrigerate for 20 minutes.
After 20 minutes, take it out of the fridge, drain the cucumber and transfer it in to a serving bowl. Drizzle 1 tablespoon of sesame oil and serve cold. This cold, crisp salad makes an excellent side dish or a light snack.

Wine Pairing: Oyster Bay Marlborough, Sauvignon Blanc, New Zealand 2014 would pair perfectly with this salad.

I’ve always found that exploring with food was not only fun but it’s a great way to come up with my own creation and pairings – Thinking outside of the box. It’s not a bad thing. Explore a bit. See what YOU come up with. I’m sure it’ll be yummy![/x_text][/x_column][/x_row][/x_section]