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.
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.
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- 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
- 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
- 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.
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