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.
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
CLINTON KELLY'S BUTTER LETTUCE WITH APPLE, WALNUTS, POMEGRANATE SEEDS AND CHICKEN
Steps:
- For the Vinaigrette: Place all ingredients in a mini food processor to combine and then keep in a mason jar or any container with a tight fitting lid so that you can shake it before serving. Tip on extracting pomegranate seeds: Cut pomegranate into quarters, and hold each quarter over a large bowl of cold water while you extract the seeds from it into the bowl with your thumb and fingers. Seeds will sink to the bottom. Use a fine sieve to skim the white pith and any other unwanted debris off of the surface of the water, and then pour the seeds and the water through a fine colander. For the Salad: Tear the lettuce into a large bowl, along with the chicken, apples and walnuts. Season with salt and pepper, and toss with the vinaigrette, only using as needed. Do not overdress the salad. Garnish with the blue cheese crumbles and the pomegranate seeds. *To Make Candied Walnuts: 11/2 cups raw walnut halves 1/2 cup brown sugar, loose Line a baking sheet with parchment paper. Mix walnuts and brown sugar together in a large saucepan and set on the stove over medium to medium-high heat. As the brown sugar melts, us a wooden spoon to move the mixture around in the saucepan, making sure that all of the nuts get coated and none of the sugar stays in one place long enough to burn. Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell them burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in clumps. Allow nuts to cool for about a minute before eating or storing in an air-tight container.
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.
MEDITERRANEAN SALAD WITH PROSCIUTTO AND POMEGRANATE
Provided by Marlena Spieler
Categories Salad Appetizer Quick & Easy Low Cal High Fiber Lunch Fennel Arugula Fall Family Reunion Pomegranate Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
- Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
- Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
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