EASY POMEGRANATE VINAIGRETTE
This sweet tart pomegranate vinaigrette is a fruity dressing that makes any salad irresistible! Use it in all your favorite salad recipes.
Provided by Sonja Overhiser
Categories Essentials
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
- Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.
POMEGRANATE VINAIGRETTE
Steps:
- In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
- Whisk in the oil and adjust the seasonings.
- Mix in pomegranate seeds and chives , if using. Refrigerate until ready to serve. Stir thoroughly before using.
Nutrition Facts : Calories 290 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 5 mg, Fat 27 g, ServingSize 4 portions (4 servings), UnsaturatedFat 23 g
POMEGRANATE DRESSING
Bright and tangy Pomegranate Vinaigrette is a festive vegan salad dressing recipe made with reduced pomegranate juice , shallots and orange zest, perfect for holiday salads.
Provided by Sylvia Fountaine | Feasting at Home
Categories dressing
Time 20m
Number Of Ingredients 9
Steps:
- In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently- as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.)
- Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like.
- Store in a sealed jar in the fridge for up to 10 days, shaking extra well before using.
Nutrition Facts : Calories 86 calories, Sugar 5.2 g, Sodium 148.2 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 0.3 g, Protein 0.1 g, Cholesterol 0 mg
POMEGRANATE VINAIGRETTE
Sweet, tangy dressing. I had never heard of pomegranate molasses but it was well worth the hunt to find this ingredient and found it at an international market. The dressing was part of a Bobby Flay salad recipe using spinach, blue cheese and apples. Nice alternative to Italian dressing and makes a great marinate for chicken.
Provided by desertgirlz3
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowel. Slowly whisk in olive oil until emulsified.
Nutrition Facts : Calories 1511.6, Fat 162.6, SaturatedFat 22.4, Sodium 176.7, Carbohydrate 18.2, Fiber 0.5, Sugar 17.4, Protein 0.7
POMEGRANATE VINAIGRETTE
Steps:
- Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender. Process on high speed until the seeds have been pulverized and have released all of their juices. Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
- Strain through a fine-mesh strainer and serve.
- QUICK TIP
- You can often buy pomegranate seeds that already have been removed from the fruit. However, whole pomegranates are great to have. They keep well in the fruit bin and can be cut in half and juiced and added to your OJ. For this recipe, cut the pomegranate into quarters. Gently peel the seeds away from the skin, being careful because the juices will definitely stain your cutting board and clothing.
POMEGRANATE VINAIGRETTE
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
- In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.
YUMMY POMEGRANATE VINAIGRETTE DRESSING
This tangy dressing goes great on any salad. It's addictive!
Provided by mel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 24
Number Of Ingredients 8
Steps:
- Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 7.6 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 17 mg, Sugar 6.9 g
POMEGRANATE VINAIGRETTE
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together pomegranate molasses and vinegar. Season with salt and pepper. While whisking, slowly drizzle in oil until emulsified.
ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
- Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
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