Sangria PDF Print E-mail

Sangria (Spain)

1/2 lime, thinly sliced
1/2 lemon, thinly sliced
1/2 orange, thinly sliced
6 to 8 large ripe strawberries, hulled
1/4 cup granulated sugar, or to taste
1 (750 ml) bottle dry red wine (preferably Spanish)
1/4 cup Cognac or other good quality brandy
Club soda, chilled
Ice (optional)

Combine the lime, lemon, and orange slices, strawberries and sugar in a large pitcher. Mash with a wooden spoon to release the juices. Add the wine and brandy and stir to dissolve the sugar. Taste and add more sugar if necessary. Refrigerate for at least 1 hour, or until well chilled.

Just before serving, add chilled club soda to taste. Serve in wine glasses, with or without ice.

Serves 4 to 6.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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