Sunset Vinaigrette
Sunset Vinaigrette
1.5 cups
10 minutes
vinaigrettes
While the color is clearly reminiscent of the last glowing rays of sun along the horizon, the flavor of this vinaigrette is incredibly bright. Try it on a salad of cucumber, tomato, red onion, parsley, and romaine lettuce, and serve with olive oil-baked pita chips. Or dab a bit over pork, lamb, duck, or chicken. Pomegranate seeds make up the body of the vinaigrette, providing all of the health benefits that have elevated them to “superfood” status. Ponder this for a moment. This is actually a healthy salad dressing. Not bottled, no preservatives, very low in sugar. Homemade within minutes. Filled with Vitamins A, C, and E, high levels of antioxidants, with anti-inflammatory and cholesterol-lowering properties, it is a beautiful, delicious win-win.
Ingredients
- ¾C pomegranate seeds (I use frozen, see note)
- ¼C Gustare Pomegranate Balsamic Vinegar
- 1 Tbsp lemon juice, freshly squeezed
- 1 Tbsp pomegranate honey
- 4 Tbsp fresh mint, chiffonade cut
- ½C Gustare Whole Lemon Extra Virgin Olive Oil
- Pinch salt and pepper, optional
Directions
- Combine all ingredients in a blender. Blend on high speed (I use the “liquefy” button on my blender) for 60 seconds, until thick, smooth, and light crimson in color.
I enjoy the dressing as is. However, you may choose to press through a fine strainer to remove any remnants of seeds if you prefer.
