Pomegranate-Orange Dressing

Pomegranate-Orange Dressing Recipe
Becky Luigart-Stayner

Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon.

4

Worthy of a special occasion

Yield:

About 1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 55 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 4.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 99 mg
Calcium 9 mg

Ingredients

1 cup fresh orange juice
2 1/2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
2 teaspoons grated orange rind
2 teaspoons minced fresh rosemary
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1/4 cup extravirgin olive oil

Preparation

Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Note:

Dana McCauley,

August 2005
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