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Pomegranate Vinaigrette

Dress your winter greens and roasted vegetables with this fresh and colorful dressing.
bottle of viniagrette and vegetable dishes
Prep time: 10 minutes
Makes: 3/4 cup
Nutrition Facts: View label

Ingredients

½ cup pomegranate arils (fresh or frozen)
⅓ cup vegetable oil
1 to 2 Tablespoons honey or agave syrup (see Notes)
1 Tablespoon lemon juice
1 Tablespoon vinegar (try white wine or apple cider)
½ teaspoon mustard (try Dijon)
¼ teaspoon salt 
¼ teaspoon black pepper
 

Directions

  1. Wash hands with soap and water.
  2. Put all ingredients in a blender container. Blend until smooth. 
  3. Refrigerate until serving. Use to dress any salad or drizzle on roasted vegetables such as Brussels sprouts, cabbage or cauliflower.
  4. Refrigerate leftovers within 2 hours. 

Notes

  • No pomegranate arils? Use ¼ cup 100% pomegranate juice or fresh or frozen raspberries.
  • Honey is not recommended for children under 1 year old.

Comments

We made Pomegranate Vinaigrette to dress a mixed green salad at a family gathering and everyone loved it. My grandson loved helping remove the pomegranate seeds and to sprinkle extra on top of the salad. Pomegranates provide a simple way to make an ordinary side-dish look and taste extra special.

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