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.

This recipe goes with Couscous Salad Cups, Mediterranean Grilled Chicken Kebabs

Yield: About 1 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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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

  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.
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