Ingredients15 m servings 108
- Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.
Per Serving: 108 calories; 9 7.6 0 0 17 Full nutrition
ReviewsRead all reviews 8
Followed the recipe to the letter with the exception of cutting the sugar in half (personal taste preference) which resulted in the perfect balance of sweet-tart for us. Garnished salad with so...
This is absolutely delicious! I didn't blend it because I didn't feel like it. It tastes amazing on lettuce with berries, goat cheese and chicken...love it. Thanks for sharing!
A friend gave me some pomegranates today so I used the seeds for this recipe. I also substituted balsamic vinegar, white onions for the shallots and honey for the sugar. I blended it all in a M...
Delicious salad dressing for the Rosh Hashanah meal. I added a few tablespoons of fresh pomegranate seeds and used 4 Tbs honey instead of white sugar.
I made this amazing dressing and had it on a salad of mixed greens, strawberries, dried cranberries, gorgonzola, and candied pecans. So so amazing!!
I decided to copycat Wendy's Apple Pecan Chicken Salad, which is amazing, and I used this recipe for the dressing. It's better than the dressing that comes in the packets with the Wendy's salad....