Pomegranate Vinaigrette
For a wonderful beginning to any autumn meal, drizzle this dressing over your favourite blend of greens and sprinkle with toasted pine nuts and pumpkin seeds.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 53 |
| pro | 0 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 49 mg |
| % RDI: | - |
| iron | 1% |
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1/4 cup (50 mL) sherry vinegar
2 tbsp (25 mL) grainy mustard
1 tbsp (15 mL) lemon juice
3/4 cup (175 mL) extra-virgin olive oil
2 tbsp (25 mL) mild liquid honey
1 tbsp (15 mL) pomegranate molasses or cranberry concentrate
1 cup (250 mL) pomegranate seeds
1/2 tsp (2 mL) each salt and pepper
Preparation:
In bowl, whisk together vinegar, mustard and lemon juice. Gradually whisk in oil, honey and molasses. Add pomegranate seeds, salt and pepper; whisk to combine.
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