CARIBBEAN SALAD WITH HONEY LIME DRESSING
Serving 4, with options to add chicken or shrimp, this vibrant and colorful salad recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.
ON BIG BLEND RADIO: From National Jellybean Day to International Viognier Day and Earth Day, it’s all about Spring Flings with Wine on this episode of Big Blend Radio’s “Wine Time with Peggy” podcast. Hear about spring in the LVD Winery vineyard, Peggy’s wine term of the month, and special events and celebrations at the tasting room. Of course, we always chat about seasonal food and wine pairings, and Peggy’s latest recipe that’s featured below. Watch here in the YouTube player or download the podcast on Acast.
Salad Ingredients –
Butter lettuce
Pineapple chunks
Mandarin orange slices
Dried cranberries
Cilantro, roughly chopped
1 bunch of green onions; chopped
Sesame seeds
Kosher salt & freshly ground black pepper
1 can of black beans; drained (optional: replace with chicken or shrimp)
Dressing Ingredients –
2 T honey
2 T apple cider vinegar
1 lime; fresh squeezed
¼ cup canola oil
1 T diced onion
Kosher salt & freshly ground black pepper
Prepare Dressing Directions –
Put all ingredients together into a mason jar; put the lid on and shake to mix.
Taste and adjust seasonings.
Prepare Salad Directions –
Rip butter lettuce into bite-sized pieces and put in a large salad bowl.
Add all ingredients except sesame seeds.
Add dressing and toss to coat thoroughly.
Sprinkle sesame seeds on top.
To Serve – Add dressing and toss to coat thoroughly. Sprinkle sesame seeds on top before serving.
Wine Pairing – Pair with LDV Winery’s 2017 Grenache.
