Grilled Salad with Creamy Apple Cider Vinaigrette

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Grilled Salad with Creamy Apple Cider Vinaigrette

Grilled Salad with Creamy Apple Cider Vinaigrette

What to cook on a busy weeknight? Well, maybe better said, what to cook on any night, right? 30 minute meals are definitely the way to go.

I’m loving this Grilled Salad with Creamy Apple Cider Vinaigrette! It checks off all of the boxes – creamy salad dressing, fresh crunchy greens and perfectly cooked Smithfield® Garlic Herb Loin Filet and only 30 minutes to make! I started off by making a quick trip to Walmart to pick up a few groceries.

A trip down the produce aisle where I picked up lettuce, pears, asparagus, tomato and a cucumber. Then I zipped over to dairy and grabbed a small container of plain yogurt. Next a trip down the Meat & Seafood aisle where I picked up a Smithfield® Garlic Herb Loin Filet.

But, I’d like to back up and tell you the whole story. My folks were in town visiting and we had an absolute blast when we toured the Castle Air Museum in Atwater, CA.

Some of the cool planes at the Castle Air Museum, Atwater, CA

They have an incredible collection of planes – old and new and one of the most exciting, was the picture on the bottom left corner in the collage. Check out the recently declassified Stealth Jet – here’s a better picture…

Stealth Jet – Castle Air Museum

Haha! Even the museum has a sense of humor, love this!

Anyway, back to the food – after a day at the museum where we checked out the planes, by the time we got home, we were tired – all the more reason to make an easy quick meal. It was an absolutely beautiful day (as you can see by the pictures above) so the boys decided to do some grilling. They grilled the Smithfield® Garlic Herb Loin Filet, asparagus and sliced pears while we prepped the salad – salad greens, cucumber and tomatoes. It’s a great combination and went perfectly with the grilled meat and vegetables.

While they did the grilling I made an easy Creamy Apple Cider Vinaigrette with greek yogurt, vinegar, apple juice, honey, salt & pepper and it was perfect for the meal and in less than 30 minutes….dinner was done! I want to toss in my two cents here – we LOVED the meat – the marinade is terrific and it’s an easy quick way to put together a great meal. We enjoy it often and it’s easy to grill indoors or out – I highly recommend this product!

Looking for more quick and easy grilling favorites?

• Grilled Lamb Chops
• Pork BBQ Ribs that will Melt in Your Mouth!
• Grilled Chicken

Print Recipe

5 from 3 votes

Grilled Salad with Creamy Apple Cider Vinaigrette

What to cook on a busy weeknight? Grilled Salad with Creamy Apple Cider Vinaigrette - 30 minute meals are definitely the way to go!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Salads and Salad Dressings

Cuisine: American

Servings: 4 Servings

Calories: 148kcal

Author: Souper Chef Deb from Bowl Me Over

Ingredients

• Salad
• 1 Smithfield® Garlic Herb Filet
• 8 cups salad greens
• 1 pound fresh asparagus
• 1 pear cored and thinly sliced (I used Bosc, but use your favorite pear)
• 1/2 english cucumber thinly sliced
• 1/2 cup cherry tomatoes sliced in half
• 1/2 lime juiced
• Salad Dressing
• 1 8 oz . contain plain Greek yogurt
• 1 teaspoon apple cider vinegar
• 1 tablespoon apple juice concentrate
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Grill the Smithfield® Garlic Herb Filet. Grill until the internal temperature reaches 150 degrees, remove from the heat & allow to sit covered for at least 5 minutes. Brush the asparagus with olive and sprinkle with salt & pepper - grill them also, it will only take about 4-5 minutes to grill the asparagus - just until they are crisp & tender. Slice the pears, toss in lime juice and grill - just a couple minutes per side until you get grill marks.
• Next assemble the salad ingredients and arrange on a large platter. Thinly slice the tomatoes, cucumber. Arrange the items on top of the salad greens and refrigerate until you're ready to eat.
• Whisk together the salad dressing items - in a small bowl combine the yogurt, apple cider vinegar, apple juice concentrate, honey, salt and pepper. Set aside.
• Add the asparagus and pear slices to the salad. Slice the meat thinly and arrange it on top of the salad. Top with Creamy Apple Cider Salad Dressing and serve!

Nutrition

Calories: 148kcal | Carbohydrates: 25g | Protein: 11g | Fat: 1g | Cholesterol: 7mg | Sodium: 343mg | Potassium: 619mg | Fiber: 4g | Sugar: 15g | Vitamin A: 37.9% | Vitamin C: 43.9% | Calcium: 12.1% | Iron: 18.6%

You know what the big bonus was with this meal? I took the leftovers and made sandwiches – well actually panini’s for our next day out. Each sandwich was filled with leftover grilled asparagus, thinly sliced pear and meat and topped with muenster cheese. The inside of the sandwich was slathered with the leftover salad dressing, the outside grilled panini style – it was perfect for our picnic at the Sugar Pine Railroad!

Do you enjoy a great picnic? What is your favorite way to use leftovers? Please share, I’d love to hear it!

Picnic is ready for our visit to the Sugar Pine Railroad!

Gotta love a meal that you can transform into meal 2 – delicious, easy and affordable!