Pomegranate dressing
Pomegranate dressing
This dressing is sweet and tangy. It works well on any greens. In this case, I cut collard greens and kale in ribbons and added mint and chives. I dressed the greens, then placed the crispy roasted vegetables with Middle Eastern spices (cumin, cinnamon, paprika) on top.
Yields: ½ cup
Ingredients
¼ cup pomegranate molasses
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon or homemade hot mustard
½ teaspoon pink salt
¼ teaspoon pepper
Steps
Combine all the ingredients in a glass measuring cup. You can combine all the ingredients using a blender or immersion blender. Pour in a glass bottle or jar with a tight-fitting lid. It can be stored in the fridge for a couple weeks.
Rayne Kuntz