Turkish Pomegranate Molasses Salad Dressing Recipes

TURKISH POMEGRANATE MOLASSES SALAD DRESSING

Turkish Pomegranate Molasses Salad Dressing image

Serve on fresh greens.

Provided by Mikekey *

Time 20m

Number Of Ingredients 10

Ingredients

1/4 c lemon juice (fresh)
1/4 c olive oil
1/4 c balsamic vinegar
1/4 c pomegranate molasses
1 clove garlic, minced
1/2 tsp dried mint
1/2 tsp sumac (optional)
1/2 tsp salt
1/2 medium red onion, finely chopped
ground black pepper, to taste

Steps:

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

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING

Tomato and Mint Salad with Pomegranate Dressing image

Provided by Engin Akin

Categories Fruit Herb Onion Pepper Tomato Vegetable Side No-Cook Vegetarian Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded fresh Anaheim chiles*
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onions
1/2 cup walnut pieces
1 jalapeño chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses**
2 tablespoons extra-virgin olive oil
*Also known as California chiles; available at many supermarkets and at Latin markets.
**A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Steps:

Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

SIMPLE FATTOUSH SALAD RECIPE WITH POMEGRANATE MOLASSES

Simple Fattoush Salad Recipe With Pomegranate Molasses image

Get the recipe from new Oakland restaurant Dyafa for fattoush, an herby salad made with pita chips, radishes, mixed lettuces and a pomegranate vinaigrette.

Provided by Tasting Table Staff

Categories Main Course, Side Dish, Vegetable Main, Vegetable

Time 20m

Number Of Ingredients 18

Ingredients

1 garlic clove, minced
¼ cup lemon juice (from 2 lemons)
2 tablespoons pomegranate molasses
Scant cup olive oil
Salt and pepper, to taste
4 pieces Arabic bread (pita), cut into squares
2 bunches Little Gem lettuce, chopped
1 bunch arugula
1 bunch purslane, leaves only (if available)
1 bunch flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
5 radishes, thinly sliced
2 cups cherry tomatoes
3 Persian cucumbers, sliced thinly into half circles
1 small red onion, sliced thinly
1 pomegranate, seeded (if available)
Pomegranate vinaigrette, to taste
1 to 2 tablespoons sumac

Steps:

Make the dressing: Combine all the dressing ingredients in a blender and mix until incorporated. Taste and adjust seasoning with salt and black pepper. Set aside.
Make the salad: Toast, grill or deep-fry the pieces of bread. Set aside to cool.
Place the Little Gem, arugula and purslane in a large bowl. Layer the parsley, mint, radishes, tomatoes, cucumbers, onions and pomegranate on top.
Toss the salad with the pomegranate vinaigrette and pita chips. Sprinkle with sumac and serve.

Nutrition Facts : Calories 483 calories, Carbohydrate 34 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 38 g fat, Fiber 6 g fiber, Protein 6 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 794 mg, Sugar 17 g, TransFat 0 g

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