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.
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.