Pomegranate Vinaigrette

I love a good salad dressing, well actually I love a good vinaigrette. Now that I have mastered the basic vinaigrette (olive oil, vinegar, lemon juice, salt and pepper), I am always looking for new variations.

Last week I posted the recipe for these Coriander Chicken Patties, which we served on a bed of lettuce topped with this Pomegranate Vinaigrette. After finishing the chicken and the salad, we were left with almost 3/4 cup of this dressing (the recipe makes a LOT). For the next week, I had it every night and I enjoyed it more and more each time.

(The Pour)

The dressing has a great fruity, but not too sweet flavor that works well over any type of salad. I had it over plain mixed greens as well as a few fancier salads (pomegranate seeds and pistachios/ dried cranberries, goat cheese, and pecans) and it worked well with both. This recipe makes a lot of dressing, I recommend using a mason jar to make it and storing that in the fridge for future use.

Pomegranate Vinaigrette

Makes 1 Cup

Ingredients:

  • 1/4 cup pomegranate molasses (like this)
  • 1 tablespoon fruit flavored vinegar or balsamic (we used Cherry Balsamic Vinegar)
  • Zest of 1 orange
  • 1 tablespoon honey
  • 1 small shallot, finely chopped
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • 1/2 – 3/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. In a smal mason jar with a lid, combine ingredients and shake well.
  2. Serve at room temperature. (If you refrigerate the vinaigrette, make sure to stir it with a whisk before serving as the molasses will thicken and separate in the fridge. With a little stir, the dressing mixes. If still too thick, add a little more olive oil and stir).

Adapted from 2BeSatisfied

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2 Comments

Filed under Cooking, Dressing, Recipe

2 responses to “Pomegranate Vinaigrette

  1. inherchucks

    yum! I will be making this ASAP!

  2. Pat Lyle

    I can’t wait to try this – YUM!
    Aunt Pat

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