We eat a lot of salads around here, so we like to change the dressing we use. I’m a ranch dressing fan, but it can get bored after a while. This homemade pomegranate vineglet is fruity and light as salad, vegetables, or marinade!
You don’t have to say that salad dressing in a grocery store is not ideal. Plant oil, sugar, and taste, it is not a fresh vineglet that promises. It takes a few minutes on my own and the taste is really packed!
Homemade pomegranate pomegranate
Because of its high nutrients, I like to make various homemade dressings (it will be better!). The pomegranate vineglet is fruity, crisp, naturally dairy and does not contain gluten. The pomegranate juice is the star of the show, packed with antioxidants that support heart health. Extra virgin olive oil gives a creamy mouth atmosphere and is rich in healthy and anti -inflammatory Omega 3. Like pomegranate, olive oil is perfect for heart health.
In order to offset the weight of olive oil, an Apple Cider Vineger has been added for a tingling flavor and intestinal health. Dijon mustard also adds a little tung and subtle sharpness. Honey (or maple syrup) helps tie it all and naturally sweeten it.
Add an antioxidant boost using the fresh herbs in the garden here. These can be easily grown on the windowsill when it’s cold! If you have it, you can replace dried herbs fresh.
Pomegranate vineglet recipe
This bright vineglet is perfect for salad, roasted vegetables, or marinade. enjoy!
Add pomegranates, olive oil, apple cider vinegar, Dijon mustard, lemon juice, and honey (or maple syrup) to a small bowl or masonjer.
Stir the oregano, marjorum, and minced garlic. Season and season with salt and pepper.
Whisk together until the material is emulsified. Alternatively, seal the bottle and shake it until you mix it well.
Taste the vineglet and adjust the seasoning as needed.
Refrigerate for at least 30 minutes and give time to the flavor. Shake or stir before serving.
I use my favorite salad to drizzle or use it as a marinade.
Nutrition facts
Pomegranate vineglet recipe
Amount per service (1 service)
142 calories from calorie fat 126
% Of % daily*
Fat 14g 22 %
Saturated fat 2g13 %
1g of polarized unsaturated fat
January saturated fat 10g
16 mg 1 % sodium
Potassium 50 mg 1 %
Carbohydrate 4G1 %
Fiber 0.3g1 %
3g 3 % sugar
Protein 0.2g0 %
Vitamin A 12IU0 %
Vitamin C 1mg1 %
Calcium 12 mg 1 %
Iron 0.3 mg2 %
*The percentage of daily value is based on the 2000 calorie diet.
Store up to one week in the airtight vessel in the refrigerator.
Pomegranate green salad
One way to use the new pomegranate vineglet is as follows: The flavor of these ingredients works well, and the pomegranate vineglet adds a fruity and tingling kick.
Start with a green bed such as arugula, spring mix, spinach. Add your favorite fresh vegetables. Cucumber, Eshalot, and peppers are some good options. Add goat cheese or feta cheese on top. Sprinkle on dry cranberries, fresh pomegranate seeds, and chopped pecans.
Pomegranate vineglet dressing replacement
If you do not want to use Apple Cider Vinegar, balsamicobineger and red wine vinegar also have a wonderful flavor here. And I use olive oil for most salad dressing, but also works. Some people prefer a more neutral taste of avocado oil.
More salad dressing recipes
There are several ways to dress up the following salad!
Did you have pomegranate vineglet before? What is your favorite way to use it? Please let us know with comments!
