The fa la la of the holiday season has finally caught up with our household.
It is time for healthier eating for our meals which equates to more veggies, more salads and healthier living. The refrigerator barely has room for the fresh produce that I have started to stockpile because there are so many half opened, partially enjoyed bottles of wine leftover from the holiday get togethers. Yes, and the truth be known there are a few bottles that once opened elicited a “Ewe! I don’t like that one!”
What to do with all the bottles of wine clinking and clanging in the frig? Read my blog post on Kansas City Chow Town for a quick solution and tips for using leftover wine before it becomes vinegar. Vinegar? Speaking of vinegar, once you have prepared one of the white wine frozen cubes that I describe in the Chow Town blog, thaw one and use it in this salad recipe. Prepare the dressing as directed, except reduce the lemon juice by 1 tablespoon and replace the additional tablespoon with a thawed white wine concentrate.
There now, aren’t you clever? No guilt about throwing away leftover wine or $$.
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