This tangy dressing goes great on any salad. It's addictive!

mel

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

108 calories; carbohydrates 7.6g; fat 9g; sodium 17mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
01/31/2017
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! Read More
(3)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/18/2016
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 Magic Bullet and you couldn't even tell the whole seeds were used. It was great!!! Read More
(3)
Rating: 4 stars
12/03/2015
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 some fresh pomegranates and I would make again. Very nice dressing. Read More
(3)
Rating: 5 stars
01/31/2017
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! Read More
(3)
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Rating: 4 stars
11/29/2019
I used to have a fabulous pomegranate dressing recipe which I misplaced so I tried this as a replacement. To me the proportions on this recipe aren't quite right. The vinegar was way too strong. I made the recipe as written then made a lot of tweaks to get it the right taste for our family. My recommendations: Cut the vinegar to 1/2 cup and increase the pomegranate juice to 1-1/2 cups. (I reduced 2 cups pomegranate juice on the stove to about 1 cup reduction in a subsequent attempt at this recipe and liked it even better so you may play with the pomegranate juice.) I increased the shallot garlic and pepper and used about 2 tsp. salt. I've also tried replacing the sugar with honey and find I like that better as well. Thanks for the recipe Mel. It's a good starter base for a good dressing. Read More
(1)
Rating: 5 stars
09/09/2018
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. Read More
Rating: 5 stars
08/05/2018
Very good! Will definitely make again and again. Read More
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Rating: 5 stars
06/30/2018
I made this amazing dressing and had it on a salad of mixed greens strawberries dried cranberries gorgonzola and candied pecans. So so amazing!! Read More
Rating: 5 stars
05/21/2018
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. It separates very quickly so it's important to shake it every time. I love the tangy sweet sour vibe of this vinaigrette. And so easy! Read More
Rating: 4 stars
03/07/2017
This was good but I felt like it was missing something. I might tweak it a bit next time. Read More
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