i can't believe it was so good
Let festive Pomegranate Vinaigrette dress your favorite salad greens. Not only does the vinaigrette lend seasonal color, it's also made with flavorful, antioxidant-rich pomegranate juice.
This recipe goes with Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette
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Total: 55 Minutes
- 1 1/2 cups pomegranate juice
- 1/3 cup olive oil
- 5 teaspoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.
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