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Pomegranate Balsamic Vinaigrette Recipe

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This recipe for Pomegranate Balsamic Vinaigrette is from Beverley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup fresh pomegranate juice
1/2 cup Parmesan & Basil Infused Olive Oil
1 Tsp Maple Syrup
1 Tbsp Balsamic Vinegar
Juice from 1/2 a lemon
1 Tsp Dijon Mustard
1/4 Tsp Kosher Salt
1/4 Tsp. Pepper
Directions:
Directions:
For fresh pomegranate juice - take all the seeds from 2-3 large pomegranates, squeeze them through a lemon press and pass once through a strainer. It's really easier than you think and there's NOTHING like fresh pomegranate juice!

Ralph's/Kroger has the Parmesan and Basil infused Olive oil, but if you can't find it, just add a tablespoon each of dried basil and grated parm to 1/2 cup of extra virgin olive oil.

Once you have all your ingredients together, just throw it all in a blender on high for 30 seconds, and enjoy! Besides being a tasty salad dressing, it's GREAT as a marinade for fish or chicken.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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