Besides the fact that this takes a long time to make and the ingredient list is a mile long, I really like it. And it's nice that you can use it for more than one recipe, nit to mention that you can just use it for salad as well.
Pomegranate-Orange Dressing
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.
Yield: About 1 1/2 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 55%
- Fat: 2.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.2g
- Protein: 0.1g
- Carbohydrate: 4.1g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 99mg
- Calcium: 9mg
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.
Pomegranate-Orange Dressing Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Cooking Light
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