In my home, I try to make everything from scratch. We use core ingredients to prepare our meals. I shy away from seasoning mixes and pre made sauces etc. Over the past few months, pomegranates have been in abundance at the grocery stores. I have been eating them by the bowl full. Over Christmas, I made this dressing. It was wonderful. Sometimes vinaigrettes, can have a bite to them. Not this one! Enjoy!!
Pomegranate Vinaigrette
2 pomegranates
Slice around the Pom, just through the skin from east to west. Twist and pull the Pom apart. Gently try to invert the Pom. This will break the seeds loose. Hold the Pom cut side down over a mixing bowl. Tap or hit the backside of the Pom with a wooden spoon. The seeds will fall out. Keep inverting and tapping until all the seeds are in the bowl.
Divide the seeds. Place half in another mixing bowl. I used the smooth edge of a meat tenderizer to crush the seeds. You will get about 1-2 cups of juice. For the next step, you can keep the juice in the bowl. I have a salad dressing mix and pour that I use.
Add:
1/2 cup pomegranate/blueberry balsamic vinegar
1/4 cup high quality olive oil
1/2 tsp kosher salt
2 tsp bell pepper rub
3 garlic cloves pressed
Blend all of the ingredients together.
1 package mixed field greens or baby spinach 1 red onion spiraled 1/2 cup sliced almonds
Toss the remaining seeds into the salad. Serve with dressing.
I would really like your feedback on this recipe. Contact me by email: tkenne11@earthlink.net
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