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home > recipes > salads and dressings > pom vinaigrette
Juice from 1 pomegranate, or 1/3 cup pomegranate juice 1/3 cup arils from 1 large pomegranate (optional) 1/4 cup olive or vegetable oil 1/3 cup red or white wine vinegar 2 tablespoons grated red onion 1/2 teaspoon sugar, or to taste 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. Refrigerate or freeze remaining arils for another use. Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. In a screw-top jar or plastic container with tight-fitting lid, combine juice, the 1/3 cup arils, and remaining dressing ingredients. Cover and shake well. Set aside or refrigerate for up to 2 days before serving. Makes about 1 cup.

Pom Vinaigrette


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list all recipes for SALADS (258)
list all recipes by JENNIFER.LEISY (5)


   

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keyword: vinaigrette
recipes for salads
recipes by Jennifer.Leisy
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(posted May 17, 2007)

Juice from 1
pomegranate, or 1/3 cup pomegranate juice
1/3 cup arils from 1 large
pomegranate (optional)
1/4 cup
olive or vegetable oil
1/3 cup red or
white wine vinegar
2 tablespoons grated red
onion
1/2 teaspoon
sugar, or to taste
1/2 teaspoon
salt
1/8 teaspoon freshly ground pepper

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. Refrigerate or freeze remaining arils for another use.

Prepare fresh
pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

In a screw-top jar or plastic container with tight-fitting lid,
combine juice, the 1/3 cup arils, and remaining dressing ingredients. Cover and shake well.

Set aside or refrigerate for up to 2 days before serving.

Makes about 1 cup.


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