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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
- 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
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!
Calories: 148kcal | Carbohydrates: 25g | Protein: 11g | Fat: 1g | Cholesterol: 7mg | Sodium: 343mg | Potassium: 619mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1895IU | Vitamin C: 36.2mg | Calcium: 121mg | Iron: 3.3mg