Recipes In­spired by Wine Coun­try

Delight Gluten Free - - Enlighten - BY RHONDA CARANO OF FER­RARI- CARANO VINE­YARDS AND WIN­ERY LO­CATED IN HEALDS­BURG, CAL­I­FOR­NIA

Rhonda Carano of the Fer­rari-carano Vine­yard and Win­ery shares five deca­dent recipes along with rec­om­mended wine pair­ings.

Ap­ple, Mango & Crab Meat “Salsa” with Tor­tilla Chips

Light and de­li­cious on a warm, sum­mer day, this salad is best with fresh crab meat. Per­fect for a girl­friend gath­er­ing paired with a glass of Chardon­nay. YIELD: 10 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 20 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

1/3 cup ex­tra vir­gin olive oil 1 ta­ble­spoon ap­ple cider vine­gar 1 gar­lic clove, minced 1/8 tea­spoon Di­jon mus­tard 1/2 tea­spoon grated or finely minced gin­ger 1 tea­spoon fresh basil, finely chopped 1/2 cup diced mango 1/2 cup diced Granny Smith ap­ple Salt and freshly ground white pep­per Pinch of sugar 10 oz Dun­geness crab­meat (may sub­sti­tute salad shrimp) 2 ta­ble­spoons chopped fresh cilantro

1. In a small bowl, whisk to­gether olive oil, vine­gar, gar­lic, mus­tard, gin­ger, and basil to make dress­ing. Sea­son with salt and pep­per.

2. Put crab­meat, ap­ples and mango in a sep­a­rate dip­ping bowl. Pour the dress­ing over the crab­meat salad and gen­tly toss to­gether. Gar­nish with chopped cilantro.

3. Put bowl in the cen­ter of a plat­ter and ar­range yel­low or blue corn tor­tilla chips around out­side of plat­ter.

NU­TRI­TION PER SERV­ING: CALO­RIES: 245, FAT: 14G, SAT­U­RATED FAT: 2G, CHOLES­TEROL: 17MG, SODIUM: 194MG, CAR­BO­HY­DRATES: 22G, FIBER: 2G, SUG­ARS: 2G, PRO­TEIN: 7G

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