Meatless Monday: Sangria Salad aka Best Damn Salad Ever!

By Oneveganfatty

Editor’s note: Read this in your best drunk voice. You’re welcome.

What to you do when your neighbor-friends dump a jug of red wine at your place because they “hated it” and you went a little overboard at Whole Foods, because they were having a crazy sale on organic fruits?

You make Sangria Fruit Salad, of course! ::happy dance:: (twirls)

This fruit salad is worlds above that stuff that comes in those mini cans or little plastic tubs… this stuff is worthy of sharing with friends and/or anyone you’ve been unsuccessfully trying to seduce (teehee!) … (hick).

In any event, it’s worth the minor work that’s required because you can make loads and store it in the fridge to snack on all week :)

Gingered Sangria Summer Fruit Salad

Ingredients

3 cups of wine (red, white, rose… it matters not)
1 cup of juice or water or more wine (I actually used lemon-ginger MASH soda!)
1 cup of sugar
A thumb-sized piece of fresh ginger (optional)

A few pounds of fruit (i.e. strawberries, plums, nectarines, melon, blueberries, etc.)

Method

Add wine through ginger to a medium-sized pot over medium-high heat.
Let it boil, stirring occasionally, until reduced to a syrupy consistency (should lightly coat your spoon). This can take 15-20 minutes, and your house will smell deliciously boozy, so relax and be patient. Toward the end of the estimated time, keep an extra eye on the wine so that it doesn’t boil over!

Remove from heat and let cool while you cut your assorted fruit into bite-sized chunks.

You will have approximately 1 to 1 1/4 cups of Gingered Sangria Syrup. You won’t need it all, unless you’re making a massive amount of salad. A 1/2 cup of syrup will do well to glaze at least three pounds of fruit. Put the rest in a jar or bottle and pop it in the refrigerator. Use the extra to drizzle over pancakes, ice cream, oatmeal, cupcakes, baked tofu cutlets… pretty much everything!

Let your salad chill in the refrigerator for a couple of hours before serving to let the flavors meld. Enjoy in a fancy glass with a fancy garnish or something ;-) Byeeee. Oh Wait these are my top tips to make it even more fun:

TOP TIPS

1. The alcohol in the wine will cook off as it becomes a syrup. To make this salad boozier, mix some wine (or other spirit) into the finished salad and keep it away from the under-aged.

2. For fancily delicious grown up ice-pops, you can either pour the salad and its accompanying juices directly into ice-pop molds. Or alternatively, blend two cups with juices until smooth, add some un-blended salad; rough chop. Pour into the molds. Freeze either variety for a couple of hours before serving.

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One Response to Meatless Monday: Sangria Salad aka Best Damn Salad Ever!

  1. Pingback: Meatless Monday: Sangria Salad aka Best Damn Salad Ever! | CookingPlanet

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