Recipes Inspired by Wine Country
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