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Recipe

Wilted Caprese Salad with Brisket in Fire Roasted Onion Sauce

Recipe Courtesy of Robin Miller and Tyson Foods
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  • Serving 4
  • Total Time 35 min
    Preparation 15 min
    Marination 0 min
    Cook 20 min
  • Nutrition Facts
    Calories 240
    Total Fat 5 g
    Protein 20 g
    Carbohydrate 29 g
    Cholesterol 40 mg
    Sodium 460 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart Fat Friendly
Wilted Caprese Salad with Brisket in Fire Roasted Onion Sauce

Ingredients

  • 1 package Tyson® Center Cut Beef in Fire Roasted Onion Sauce, 17.6-oz.
  • 4 cups baby spinach, 9-oz.
  • 8 ounces part-skim mozzarella cheese, cut into ¼-inch thick slices
  • 2 ripe beefsteak tomatoes, cut into ¼-inch thick slices
  • 2 tablespoons balsamic vinegar, or sherry vinegar
  • 1/4 cup basil, fresh chopped, optional


Cooking Instructions

  1. Stovetop Preparation Instructions: Empty contents of brisket into a large saucepan or skillet and set pan over medium heat. Bring to a simmer, reduce heat to low and simmer for an additional five minutes.
  2. Place spinach leaves on a large platter and top with alternating slices of mozzarella cheese and tomatoes. Using tongs, remove brisket pieces from the sauce, reserving the sauce in the pan. Slice brisket into thin slices and arrange on and around cheese and tomatoes (in a decorative fashion).
  3. Whisk the vinegar into the sauce in the pan and simmer for one minute to heat through. Drizzle sauce over salad to wilt the spinach leaves and slightly melt the cheese.
  4. Sprinkle basil over the top just before serving (if using).

 

  1. Microwave Preparation Instructions: Poke three holes in the brisket pouch, and place the pouch in its microwave-safe tray. Cover with a paper towel, and cook on high for 5 minutes. Let stand 1-2 minutes before removing from the microwave. Empty the contents of the brisket pouch onto the microwave-safe tray.
  2. Place spinach leaves on a large platter and top with alternating slices of mozzarella cheese and tomatoes. Using tongs, remove brisket pieces from the sauce, reserving the sauce in the pan. Slice brisket into thin slices and arrange on and around cheese and tomatoes (in a decorative fashion).
  3. Take the remaining sauce from the tray and put it in a microwave-safe bowl. Whisk vinegar with the sauce in the bowl and microwave, uncovered, on high for 45 seconds. Let stand for one minute before removing from the microwave. Drizzle sauce over salad to wilt the spinach leaves and slightly melt the cheese.
  4. Sprinkle basil over the top just before serving (if using).

Hand WashingRemember to wash hands and surfaces before preparing food