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Pomegranate-Orange Dressing

Becky Luigart-Stayner
Yield About 1 1/2 cups (serving size: 1 tablespoon)
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.

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

Nutrition 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

How to Make It

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

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