Cucumber Salad
Salads are here to save the day! They are so versatile in flavor and ingredients, yet super simple to throw together! I even had this one for breakfast the other day. Make it a point to enjoy the rest of your summer. Try some salads, or do a quick bbq if it means spending more time with your family. You won’t regret it!
Cucumber Salad Yield: 6 servings
Ingredients
• 1 English cucumber
• 1 apple
• 1/2 red onion
• 1/4 cup pomegranate white balsamic vinegar
• 1 lime
Optional
• 1/4 cup pomegranate seeds (or arils)
• 1/4 cup feta cheese
Instructions
1. This recipe is fast and can be made ahead of time or a few minutes before!
2. Thinly slice the cucumbers, apples and onion. Add to a sealable container.
3. Pour the white balsamic and the juice of the lime over the salad.
4. Shake it up and let it sit for a minimum of 10 minutes and up to 24 hours before serving.
5. Once ready to serve, simply pour into a salad bowl and top with some feta or pomegranate seeds.
Related Items
Pomegranate Sherbet
Yield: 10 servings
Ingredients
• 1 bottle Skylake Ranch Pomegranate Syrup
• 1/4 cup honey
• 1 can full fat coconut milk or 8 oz heavy whipping cream
Instructions
1. In a blender, blend the 3 ingredients together for 2-4 minutes, making sure they are all
completely incorporated together.
2. Pour the sorbet into a freezer safe container. Freeze for one hour.
3. Take the sorbet out and stir it up using a fork. This process is a little like whisking.
4. Freeze for another 60-90 minutes and repeat the whisking process.
5. Freeze for 1 1/2 to 2 hours more, and serve!
6. This sorbet can be scooped or even cut into ice cream squares for everyone to enjoy.
Roasted Pear Salad
- 3 Bosc Pears, almost ripe
- 12 oz. Spring Green Mix
- 1/3 cup pomegranate arils
- 1/2 cup pecan halves
- 1 T pure maple syrup
- 1 T coconut oil, melted
- 3 T white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp pure maple syrup
- 1/8 tsp cracked pepper, or more to taste
- Sea salt to taste
- Preheat oven to 400°F.
- Cut pears into thin, bite sized pieces.
- In a small mixing bowl, toss pears, coconut oil and maple until pears are evenly coated.
- Place pears on a parchment lined baking sheet in a single layer.
- Bake for about 12-15 minutes or until softened and slightly browned.
- Remove from oven and allow to cool for about 5 minutes.
- In another small bowl, combine all ingredients for the dressing and whisk thoroughly.
- In a salad bowl, combine pecans, pomegranate arils and greens.
- Add the pears on top.
- Add dressing about 10 minutes before serving and toss to combine.
- Make this a meal by adding the protein of your choice!
Courtesy Of Lorie Yarro
Sparkling Pomegranate Mint Lemonade
On a hot summer day nothing says refreshing like a tall glass of fresh lemonade. I doctored it up with fresh mint and our Pomegranate Grenadine. (serves 4)
Ingredients
- 1 cup fresh lemon juice (about 4 lemons)
- 10 fresh mint leaves
- 3 Tablespoons sugar
- 1/2 cup of Skylake Ranch Pomegranate Grenadine
- 2 cups sparkling mineral water (or club soda)
- 2 cup ice
Directions
- In a medium bowl add mint leaves, a small amount of lemon juice and muddle together with the end of a wooden spoon to release to oils from the mint.
- Add to a pitcher with lemon juice grenadine and sugar.
- Stir until sugar is dissolved and add ice and sparkling water, stir until well chilled. Enjoy!
Tip: Depending on the sweetness of the lemons, add more sugar if needed. Also, for an adult kick add 1/2 cup of vodka or white rum (no judgement from us).
