Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Slice tomatoes and fresh mozzarella. With fresh basil leaves, alternate tomatoes, cheese, and basil on platter. Sprinkle with salt and fresh cracked pepper. Drizzle Pomegranate Balsamic Vinegar over salad with a little extra virgin olive oil.
Put 1 1/2 lbs flank steak in a resealable bag with 1/3 cup Pomegranate Balsamic Vinegar, 2/3 cup canola oil. Refrigerate for 2 hours or overnight. Heat grill or grill pan on medium hight heat. Salt and pepper steak and cook rare. Let rest 5-7 minutes before cutting.
Herb Balsamic Dressing
I am in love with this easy dressing! While wrangling 3 fiesty kids who were hangry, I managed to make dinner and this salad dressing in under 30 minutes! The dressing only took 1 minute to make from start to finish. Who says real food takes too long to make? If I had tried to make mac & cheese, it would have taken the same amount of time if not longer once I added in a protein or side dish.
Blender salad dressings are the way to go. You’ll love throwing everything in the blender and having anhomemade dressing in 10 seconds later!
The reason I blend this instead of mixing it is to keep the balsamic and oil incorporated together seamlessly. When they separate, the flavor changes.
Try this out and see for yourself how easy it is!
Herb Balsamic Dressing
I package of Kielbasa, sliced
1 yellow onion, quartered
4 Yukon Gold potatoes, sliced into wedges
1/4 cup extra virgin olive oil
Salt and pepper
5 cups baby spinach
Skylake Ranch Pomegranate aged balsamic vinegar
Preheat oven to 425 degrees. Line a baking tray with parchment paper. Toss together Kielbasa, onion, potatoes and olive oil. Season with salt and pepper to taste. Bake for 25 to 30 minutes until potatoes are cooked through, tossing every ten minutes.
When still hot toss spinach in and let wilt. Dash in pomegranate aged balsamic to your taste and add more salt and pepper if needed. Serve immediately.
Whisk all ingredients in a bowl until blended.
Suggested salad ingredients: arugula, candied pecans, sliced apple, a slice of brie cheese or any triple creme cheese.
For the "prep" time I included the time it will take you to first cook the rice before frying it. Plan accordingly!
Spinach Salad with Grilled Asparagus
The grilled asparagus is nice with the crisp and cool tomatoes and spinach, a great combo for a summers BBQ.
1/2 lb. of baby spinach (about a half a bag)
1 pound of asparagus
1 tablespoon of canola oil
3 roma tomatoes, sliced
2 tablespoons of Skylake Ranch Pomegranate Balsamic Vinegar
6 tablespoons of extra virgin olive oil
Salt and pepper to taste.
Trim asparagus so the tender ends remain (I bent the asparagus and it will naturally break where the tender end starts) and toss with canola oil and salt and pepper to taste.
Heat grill on high and place asparagus on grill until cooked through for about 4 to 5 minutes.
In salad bowl mix olive oil, balsamic vinegar, salt and pepper.
Toss vinaigrette with spinach and tomatoes.
Lay the asparagus in top of the salad and serve.
To prep I simply marinate the chicken overnight in this pomegranate marinade, grill (or oven bake) the chicken the next morning!
Then when it’s time for lunch I toss all these ingredients together and I’ve got a healthy, delicious and filling salad.