balsamic – Kacey Tess

Summer Salad with Balsamic Dressing

Ingredient List:

Dressing:

1/2 C Balsamic vinegar

1 tsp italian seasoning

1 garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp agave or sugar

1/2 C extra

Salad:

2 C spinach

1 Cucumber cut into shoestrings

1/4 red onion sliced thinly

1/2 C blackberries

1/2 C strawberries sliced

Fresh cilantro chopped roughly

Method:

In a food processor combine vinegar, seasoning and garlic

Blend

Add olive oil, and blend again

Set aside

Combine all ingredients for salad and top with dressing immediately before serving

Enjoy!

Print Recipe for Summer Salad with Balsamic Dressing

Caprese Panini

What you’ll need:

1 large vine ripened tomato cut into thin slices
1 round fresh mozerella cut into thin slices
10 basil leaves
Ciabatta rolls
Balsamic Vinegar
Olive oil

What you do:

Spray both sides of ciabatta roll with olive oil
Toast in panini press or George Foreman grill
Layer mozerella slice, basil leaves (2) and tomato
Add balsamic on top

Enjoy!!

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!

Pan Seared Scallops on Mixed Greens

What you’ll need:

10-12 large scallops
Field Greens
Cherry Tomatoes
Small bunch of radish
Red Wine Vinegar
Balsamic Vinegar
Olive Oil
Lemon
Sea Salt
Pepper

What to do:
Clean and chop mushrooms, cherry tomatoes, radish and combine with field greens. Add 1/4 cup red wine vinegar, 1/8 cup balsamic and 2 TBLS of olive oil. Combine and mix throroughly. Set aside

Heat 1 TBLS of olive oil on high heat. Clean scallops and squeeze half of the lemon in clean scallops then sprinkle with salt and pepper. Using tongs, place scallops evenly around the heated pan and sear for 2 minutes on each side. Be careful not to over-cook and serve immediately on the mixed greens.