Living in a climate of cold winters and hot summers, we find our food and wine changing with the seasons as well. Summer is abundant with fresh, locally grown fruits and vegetables; tomatoes, corn, eggplant, squash, beans, and juicy ripe peaches. What better way to enjoy the raw crispness of summer vegetables than salad.
Tonton ginger dressing is one of our favorites and it works especially well with cucumbers, radishes, grated carrot, and either diced red onion or scallions over a bed of lettuce and tomatoes. To make a complete meal, we add grilled chicken breast or shrimp to the salad. Dry rub the chicken or shrimp with Simply Asia Spicy Szechwan Five Spice for some burn or Old Bay if you prefer seasoning without the burn and cook on the barbeque. Low calories for this meal is an added benefit.
The dry red wines we tend to gravitate towards, like cabernet sauvignon and zinfandel, don’t pair all that well with our summer salad meals. While I can be happy with a nice glass of chilled sauvignon blanc, my husband doesn’t share the enjoyment (or the bottle) of white wine. What we can agree upon is a cool, refreshing pitcher of red sangria that pairs beautifully with our summer salads.