Spinach Salad With Grilled Asparagus And Balsamic Vinaigrette
Serves 4
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.
Ingredients
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.
Directions
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.
Related Items
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
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.
Caprese Salad
Ingredients:
- 15-20 tomatoes
- fresh basil leaves
- mozzarella cheese
- pomegranate balsamic vinegar
- extra virgin olive oil
- cracked pepper
- salt
Directions:
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.
