Ingredients and Weight:
- 1 cup pomegranate seeds (100g)
- 1/2 cup extra-virgin olive oil (120ml)
- 1/4 cup red wine vinegar (60ml)
- 1 tablespoon honey (15ml)
- 1 teaspoon Dijon mustard (5g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
10 minutes
Cooking Time:
None
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- In a small blender or food processor, combine the pomegranate seeds, olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper.
- Process until smooth and well-combined.
- Taste and adjust seasonings as needed.
Nutritional Information:
Per 2-tablespoon serving:
- Calories: 180
- Fat: 15g (Saturated: 2g)
- Cholesterol: 0mg
- Sodium: 2mg
- Carbohydrates: 15g (Fiber: 1g, Sugar: 10g)
- Protein: 1g
Dish Characteristics:
- Tart and sweet flavor profile
- Vibrant red color
- Creamy texture with a hint of acidity
- Pairs well with salads, seafood, and grilled meats
User Comments:
- "This dressing is so delicious! It gives my salads a burst of flavor."
- "I love the pomegranate seeds in it - they add a nice crunch."
- "I've tried it on chicken and it was amazing!"
- "The perfect vinaigrette for a special occasion."
- "It's easy to make and can be customized to your taste buds."
Special Precautions and Tips:
- If you don't have pomegranate seeds, you can buy them pre-packaged in the produce section of most supermarkets.
- To make a vegan version, simply replace the honey with maple syrup or agave.
- You can also add other ingredients to the dressing, such as chopped herbs, nuts, or dried fruit.
- Adjust the amount of vinegar and honey to suit your taste preferences.
- The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
