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
Apple Salad
Ingredients:
- 2 apples
- 1/4 cup Pomegranate White Balsamic
- cracked black pepper
- spinach salad mix
Directions:
- Slice 2 apples into matchstick pieces and toss with 1/4 cup Pomegranate White Balsamic and cracked black pepper.
- Serve chilled with more black pepper on the top.
Baked Brie With Fruit Spread
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
-
Preheat oven to 350 degrees F.
-
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
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Before serving let stand for 15 minutes.
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Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
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.
Balsamic Beef In Buttermilk Biscuits
Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Ingredients
- 1 lb. of extra lean ground beef
- 8 large packaged buttermilk biscuits or your favorite homemade recipe
- 1 cup Skylake Ranch Pomegranate Balsamic Grill Sauce
- 1 medium onion, chopped
- 1 Tbs olive oil
- 1 cup shredded cheese
Directions
Biscuits
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
Balsamic Beef
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
