Our easy recipes:
• Drizzle the World's Greatest White Balsamic Dressing on fresh baby greens and toss
• Marinade shrimp before grilling to perfection
• Dress up a summertime watermelon, red onion & arugula salad

Also perfect on:
• Crisp vegetable salads
• Delicate rice salads
• Hearty bean salads
• Grilled vegetables
• And much more. . .

 

 

 

 

Marinated Grilled Shrimp:
Serves 4-6

24 (21/25) raw shrimp , peeled and deveined
1 cup Aleia's White Balsamic Dressing
4 6-inch wooden skewers, presoaked in cold water
1 gallon zip lock bag
4 portions your favorite mixed salad–Tossed with Aleia's White Balsamic Dressing or your favorite fruit salsa.
 
1.   Pour Aleia's White Balsamic Dressing in zip lock bag add shrimp into marinade.
 
2.   Refrigerate for one hour.
 
3.   Thread 3 shrimp onto each presoaked skewer.
 
4.   Grill skewered shrimp until they turn pink and lose their transparency. Aprox. 3 minutes on each side
 
5.   Serve hot, warm or at room temperature
 
6.   Remove from skewers and serve on top of your favorite mixed salad, fruit salsa or place on a serving tray, skewer with a tooth pick and serve as an appetizer.

Penne Pasta with Tuna, Artichokes, Roasted Red Peppers, and Capers
Serves 15-20 

1 box penne pasta, cooked as directed and cooled
2 cans albacore tuna, drained
1 jar or can artichoke hearts (not marinated), quartered
1 jar roasted red peppers, julienned
1/2 cup capers, drained and rinsed
3 shallots, chopped fine
1/2 cup fresh parsley, thyme and chives (equal amounts), chopped
3/4 cup parmesan cheese (optional), shredded
1/2 bottle of Aleia's White Balsamic Dressing

In a large serving bowl combine the pasta, tuna, artichoke hearts, red peppers, capers, shallots, parsley, thyme and chives. Parmesan (Optional) Add Aleia's white balsamic dressing and toss. Taste and then add salt and white pepper to season.

Grilled Yellow Squash Ribbons
Serves 4

2 medium yellow squash, 1/4" thick cut lengthwise
3 tablespoons olive oil
2 tablespoons Aleia's White Balsamic dressing
Salt and pepper to taste

1. Cut yellow squash lengthwise 1'4 inch thickness

2. Brush both sides with olive oil, salt and pepper just before grilling.

3. Grill yellow squash over medium hot fire, turning occasionally until lightly charred and just tender.

4. Place on serving platter and drizzle with Aleia's white balsamic dressing for an easy first course or side dish.

This same technique can be used when grilling any of your vegetables.