Pomegranate Salad Dressing Recipes

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Steps:

• Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

TURKISH POMEGRANATE MOLASSES SALAD DRESSING

Steps:

• 1. Add all the ingredients to a jar, close the lid and give it a good shake.

PERFECT POMEGRANATE SALAD

Steps:

• Cut and seed the pomegranate.
• Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
• Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
• Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
• Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

KAALE SEERABEH SALAD (SALAD WITH POMEGRANATE DRESSING)

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 VINAIGRETTE

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.

EASY POMEGRANATE VINAIGRETTE

Steps:

• In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
• Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.

POMEGRANATE SALAD DRESSING

Steps:

• Put all ingredients in a bottle or jar.
• Shake well.
• Will keep for 3 weeks when refrigerated.

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING

Steps:

• To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
• Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
• To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
• Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

POMEGRANATE DRESSING

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.

POMEGRANATE DRESSING

Steps:

• In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently- as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.)
• Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like.
• Store in a sealed jar in the fridge for up to 10 days, shaking extra well before using.

POMEGRANATE FETA SALAD WITH LEMON DIJON VINAIGRETTE

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.