This colorful carrot salad is accented by bursts of coriander and paprika and tempered by creamy Greek yogurt. Sourced from the Food Network, the dish is designed to pair with the network’s new wine portfolio, entwine, created in collaboration with California’s Wente Vineyards. Even the wine tasting notes are written with foodies in mind, so “spices and stone fruits” translates to “cinnamon toast spread with apricot butter.”
4 carrots, shredded
1 clove garlic, minced
2 teaspoons ground coriander
¼ teaspoon black pepper
¼ teaspoon paprika
1 tablespoon white wine vinegar
1 small onion, diced
2 tablespoons vegetable oil
Cilantro leaves, for garnish
In a medium bowl, toss together carrots, garlic, spices and vinegar. In a medium sauté pan, heat oil and cook onion until golden, about five minutes. Toss carrot mixture with cooked onion and refrigerate for two hours (up to overnight). Before serving, mix in cilantro leaves. Serves 6.
2 (6-inch) whole wheat pitas
Olive oil spray
¼ teaspoon ground cumin
Coarse salt and freshly ground pepper
1 cup Greek yogurt
Preheat the oven to 350°F. Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes. Spread Greek yogurt on pita chips and serve alongside the salad. Makes about 24 chips.
A rich, full-bodied red with earthy herb notes like entwine’s 2009 Cabernet Sauvignon will stand up to the bold spices of the carrot salad. Meanwhile, the creamy yogurt highlights the berry flavors in the wine.