Dress your winter greens and roasted vegetables with this fresh and colorful dressing.
Pomegranate Vinaigrette
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
- Wash hands with soap and water.
- Put all ingredients in a blender container. Blend until smooth.
- Refrigerate until serving. Use to dress any salad or drizzle on roasted vegetables such as Brussels sprouts, cabbage or cauliflower.
- 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.
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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.