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
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 JUICE MARINADE OR SALAD DRESSING -
This is a healthy marinade or salad dressing provided by the pomegranate juice full of anti-oxidants and gives an excellent taste to any meat or salad. Enjoy. (Recipe provided by medicinenet.com.)
Provided by pink cook
Time P1DT40m
Yield 1 cup for 1 lb. meat
Number Of Ingredients 7
Steps:
- Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around 1/3 cup. Let the juice cool for about 30 minutes.
- Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
- Add your meat and all of the marinade to a sealable gallon plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
- Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired. Use it for chicken, beef, pork and fish or also as a salad dressing.
- Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium. Calories from fat: 39%. © 2006 Elaine Magee.
Nutrition Facts : Calories 140.8, Fat 13.7, SaturatedFat 1.9, Sodium 2.7, Carbohydrate 4.9, Fiber 1.2, Sugar 0.1, Protein 1
MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING
Middle Eastern pomegranate molasses gives this salad a delicious tang
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
- Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
- Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.
Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium
POMEGRANATE SALAD DRESSING
Make and share this Pomegranate Salad Dressing recipe from Food.com.
Provided by Nellabella in Dublin
Categories Salad Dressings
Time 5m
Yield 1 cup, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a bottle or jar.
- Shake well.
- Will keep for 3 weeks when refrigerated.
Nutrition Facts : Calories 1.6, Fat 0.1, Sodium 37.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
POMEGRANATE DRESSING
A fruity Middle Eastern-inspired dressing that's ideal for couscous, rice or green salad
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Whisk all the ingredients together in a bowl, or put them in a jam jar and give it a good shake. Use to dress a couscous, rice or green salad. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 185 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
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