One of my favorite things in the world is a huge buffet of appetizers sitting in front of me. I would much rather feast on a huge array of little bites than a single full blown meal. I love to have a little of everything...It only makes sense that tapas restaurants are some of my favs.
My husband and I honeymooned in Aruba -- an island that is really known for their eclectic restaurants, from steakhouses to seafood to French food. Husband and I really enjoyed the eating and found a great tapas bar called Salt and Pepper. We ate there 3 times and pretty much ate the entire menu. The bomb!
Traditionally, tapas originated in Spain, along with the fantastic Sangria! Sangria is the perfect accent to a table full of tapas! Today I’m going to show you a skinny version of sangria, as it can be quite calorie-laden. This recipe makes 2 gallons of Sangria...perfect for a party. And don’t scoff because I’m using boxed Franzia {LOL} but it just WORKS, people!!! I usually make this in empty gallon containers of water.
SkinnyChow Sangria (makes 2 gallons)
1 box Franzia red table wine
1/2 c. cognac
4 oranges, sliced, 2 oranges, halved
4 limes, sliced, 2 limes, halved
4 lemons, sliced, 2 lemons, halved
4 peaches, sliced
1 (2 liter) bottle of diet lemon-lime soda
In gallon bottles, combine wine and congnac. Squeeze halved fruits into the wine mixture. Add all fruit to the wine/fruit juice mixture and stir to combine. Refrigerate for at least 2 hours to allow the flavors to blend. Before serving, add diet lemon-lime soda to provide sweetness and bubbles! Serve.
