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.
Flank Steak
Ingredients:
- 1 1/2 lb flank steak
- 1/3 cup Pomegranate Balsamic Vinegar
- 2/3 cup canola oil
- salt and pepper
Directions:
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
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
Ingredients:
- 1⁄2 cup oil (olive, avocado, or walnut)
- 1⁄4 cup pomegranate balsamic vinegar
- 2 Tablespoons chopped parsley
- 1 clove minced garlic
Directions:
- Throw everything into the blender.
- Pulse for 10 seconds.
- Pour into a container.
- Serve immediately or store for up to 4 days.
Kielbasa and Vegetable Roast
Ingredients:
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
Directions:
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.
Pomegranate Balsamic Vinaigrette
Ingredients:
- 3 TBSP of good extra virgin olive oil
- 1 TBSP of Skylake Ranch Pomegranate Balsamic Vinegar
- salt and pepper to taste
Directions:
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.
Rubies, Rice & Everything Nice
- 2 cups cooked Sac Valley Rice
- 1 T Mama Sattva Ghee
- 1/4 cup pecans
- 1/3 cup dried cranberries
- 2 T lemon juice (about 1 whole lemon juiced)
- 2 T Skylake Pomegranate Aged Balsamic Vinegar
- 1/4 tsp salt
Instructions
- In a large skillet, heat the ghee.
- Add in the cooked rice and cook for 4 minutes.
- Flip the rice, then add in the pecans and the cranberries.
- Cook for 2 minutes, allowing the flavor to come out of the cranberries.
- Pour in the fresh lemon juice and pomegranate balsamic.
- Stir together and cook for 5 more minutes on a low simmer.
- Add in the salt right at the end and stir.
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 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.
Summer Spinach Salad
Ingredients:
- 1c spinach 🥬
- 4-6 cut strawberries 🍓
- 1/4c chopped white onion 🧅
- 4oz grilled @skylakeranch pomegranate marinated chicken 🍗
- 2-3 chopped maple glazed pecans 🥜
- Drizzled with @skylakeranch pomegranate balsamic & EVOO! 🤤
Directions:
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.
