Pomegranate Juice Marinade Or Salad Dressing Recipes

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POMEGRANATE STEAK WITH QUINOA



Pomegranate Steak with Quinoa image

Strip steak is marinated in pomegranate juice, balsamic vinegar and herbs and served with quinoa and more pomegranates for garnish. This is one colorful dish.

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Time 50m

Yield 4

Number Of Ingredients 16

2 (8 ounce) beef Strip Steaks, boneless, 3/4-inch thick
2 ounces goat cheese, crumbled
1 tablespoon Pomegranate seeds
1 cup pomegranate juice
¼ cup balsamic vinegar
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Dijon-style mustard
½ teaspoon ground black pepper
1 cup uncooked quinoa
2 cups vegetable or beef broth
1 cup thinly sliced fresh baby spinach
½ cup pomegranate seeds or sweetened dried cranberries
¼ cup chopped toasted walnuts

Steps:

  • Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  • Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
  • Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
  • Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and basting with sauce.
  • Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 71.4 g, Cholesterol 60.3 mg, Fat 25.4 g, Fiber 4.7 g, Protein 31.2 g, SaturatedFat 7.2 g, Sodium 420.3 mg, Sugar 37.1 g

POMEGRANATE VINAIGRETTE



Pomegranate Vinaigrette image

Pomegranate vinaigrette combines pomegranate juice, honey, and oil for a tasty salad topper or as a bright sauce over grilled seafood.

Provided by Barbara Rolek

Categories     Condiment     Sauce

Time 1h20m

Yield 4

Number Of Ingredients 7

1/2 cup fresh or bottled pomegranate juice
1/4 cup red wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil or sunflower oil
Salt and pepper
Pomegranate seeds (for garnish)
1 tablespoon chopped chives (for garnish)

Steps:

  • In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
  • Whisk in the oil and adjust the seasonings.
  • Mix in pomegranate seeds and chives , if using. Refrigerate until ready to serve. Stir thoroughly before using.

Nutrition Facts : Calories 290 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 5 mg, Fat 27 g, ServingSize 4 portions (4 servings), UnsaturatedFat 23 g

POMEGRANATE-MARINATED CHICKEN



Pomegranate-Marinated Chicken image

An adopted recipe, one that I enjoy very much, I love pomegranate molasses! If you haven't tried it, please do - it does make a DIFFERENT CHICKEN DISH. I love the dressing on a bowl of salad greens too.

Provided by Elly in Canada

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons pomegranate molasses
1 tablespoon olive oil
1 lemon, zest of, grated
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 skinless chicken breast halves, on the bone
1 garlic clove, peeled and very finely minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1 tablespoon honey
4 tablespoons pomegranate molasses
1/3 cup olive oil
2 tablespoons coarsely chopped mint

Steps:

  • To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
  • Remove skin and trim bones from the side of each breast.
  • Place chicken in a glass baking dish.
  • Pour marinade over chicken, cover and refrigerate overnight, turning once.
  • To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
  • Whisk in olive oil slowly, blending well.
  • Stir in mint.
  • Cover and refrigerate until ready to use.
  • Preheat oven to 350 degrees.
  • Heat a 10-to-12-inch nonstick skillet over medium-high heat.
  • Remove the chicken from the marinade.
  • When the pan is hot, place chicken skin-side down and brown well.
  • Transfer to a rack set in a roasting pan.
  • Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
  • (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.

Nutrition Facts : Calories 339.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 68.4, Sodium 369.2, Carbohydrate 5.6, Fiber 0.3, Sugar 4.5, Protein 27.4

POMEGRANATE JUICE MARINADE OR SALAD DRESSING -



Pomegranate Juice Marinade or Salad Dressing - image

This is a healthy marinade or salad dressing provided by the pomegranate juice full of anti-oxidants and gives an excellent taste to any meat or salad. Enjoy. (Recipe provided by medicinenet.com.)

Provided by pink cook

Time P1DT40m

Yield 1 cup for 1 lb. meat

Number Of Ingredients 7

1 cup pomegranate juice
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
2 tablespoons fresh thyme leaves, finely chopped
1/4 teaspoon red cayenne pepper (or more if you like)
1/2 teaspoon pepper, freshly grounded

Steps:

  • Add the pomegranate juice to a small nonstick saucepan and bring to a boil. Keep it at a gentle boil and let the juice reduce down to around 1/3 cup. Let the juice cool for about 30 minutes.
  • Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.
  • Add your meat and all of the marinade to a sealable gallon plastic bag. Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.
  • Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired. Use it for chicken, beef, pork and fish or also as a salad dressing.
  • Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium. Calories from fat: 39%. © 2006 Elaine Magee.

Nutrition Facts : Calories 140.8, Fat 13.7, SaturatedFat 1.9, Sodium 2.7, Carbohydrate 4.9, Fiber 1.2, Sugar 0.1, Protein 1

POMEGRANATE DRESSING



Pomegranate dressing image

A fruity Middle Eastern-inspired dressing that's ideal for couscous, rice or green salad

Provided by Good Food team

Categories     Condiment, Dinner

Time 15m

Number Of Ingredients 5

4 tbsp pomegranate juice (or make juice from seeds of ½ pomegranate, whizzed in a blender, then sieved)
4 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
seeds from ½ pomegranate
½ tsp caster sugar

Steps:

  • Whisk all the ingredients together in a bowl, or put them in a jam jar and give it a good shake. Use to dress a couscous, rice or green salad. Will keep in the fridge for up to 5 days.

Nutrition Facts : Calories 185 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

KAALE SEERABEH SALAD (SALAD WITH POMEGRANATE DRESSING)



Kaale Seerabeh Salad (Salad With Pomegranate Dressing) image

To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and pomegranate sauce, and serves it as a dressing on a crisp salad. Flecked with garlic and herbs, seerabeh is typically served with fish in the northern Iranian province of Gilan. Here, vegetables provide the chromatic canvas upon which the pinkish sauce is drizzled. Mr. Sadr recommends using a pomegranate juice you like to drink for the sauce and refrigerating the sauce overnight to allow the flavors to meld. Any leftover sauce will keep for 5 days in the fridge and is great served with fish, chicken or roasted vegetables, or as a dip.

Provided by Naz Deravian

Categories     appetizer, side dish

Time P1DT10m

Yield 6 servings

Number Of Ingredients 18

1 cup pomegranate juice, plus more as needed
1 cup pomegranate seeds
Heaping 1/4 cup walnut halves
2 large garlic cloves, coarsely chopped
2 tablespoons lemon juice, plus more as needed
1 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon black pepper
1/4 cup packed cilantro leaves
1 tablespoon coarsely chopped mint leaves
1 tablespoon coarsely chopped parsley leaves
2 tablespoons extra-virgin olive oil
Granulated sugar, to taste (optional)
2 romaine lettuce hearts, or 4 to 6 heads Little Gem lettuce
2 large radishes (watermelon, red, white or daikon, or a mixture), thinly sliced into rounds
1 large carrot (preferably purple), peeled and sliced into 1/4-inch-thick rounds
1 large orange, segmented
Kosher salt
Bread, for serving

Steps:

  • Prepare the dressing: Place the pomegranate juice, pomegranate seeds, walnuts, garlic, lemon juice, salt and pepper in a blender, and blend until smooth. Add the cilantro, mint and parsley, and blend until smooth. With the blender running on low, drizzle in the olive oil. Taste and adjust seasoning. If the sauce is too sour, sprinkle in a little sugar; if it's not acidic enough, add a little more pomegranate juice or lemon juice, one tablespoon at a time. Be mindful that the flavors will meld more and pop as the sauce rests. Strain the sauce through a fine-mesh strainer, and discard any tiny bits of pomegranate seeds. You should have 1 3/4 cups. Transfer the sauce to a container, cover and refrigerate overnight. (The sauce can be made up to 5 days in advance.) The sauce will thicken slightly as it rests, but it's not a thick sauce.
  • Assemble the salad: Remove the larger outer leaves of the romaine hearts and set aside for another use. On a serving platter or on individual plates, neatly arrange the lettuce leaves, stacking some on top of one another. (If using Little Gems, just halve them lengthwise and place on the platter; no need to stack them.) Or, chop the lettuce if you'd prefer. Scatter the radishes, carrots and orange segments on top. Sprinkle everything with a little salt. Stir the sauce to combine, and taste for seasoning and acidity. Drizzle over the salad and serve right away. Use as much sauce as desired. Serve with a side of bread to sop up any lingering dressing.

POMEGRANATE FETA SALAD WITH LEMON DIJON VINAIGRETTE



Pomegranate Feta Salad with Lemon Dijon Vinaigrette image

This tangy, tasty salad is as easy as it is fresh! Everyone raves over this and begs for more! It's perfect for a light lunch or a garden party!

Provided by Nat

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 5

Number Of Ingredients 8

1 (10 ounce) package mixed baby greens
1 pomegranate, peeled and seeds separated
1 (8 ounce) package crumbled feta cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Steps:

  • Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 12 g, Cholesterol 40.4 mg, Fat 18 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 549.2 mg, Sugar 7.4 g

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