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::recipe:: Pomegranate + Honey Vinaigrette

With the weather changing over into this gorgeousness….it only seemed appropriate to post something a meal that isn’t meant to warm you up.  And since it is still early in the Spring, take this dinner outside while you can.  Later on, I am sure the honey will attract an undesirable number of pests.  I adapted this recipe from Cooking for Two 2009.

What You Need:
Step One

1 cup Pomegranate Juice
Step Two
3 cloves of garlic, minced
1 Tbsp Olive Oil
3 Tsp  Honey
5 Tsp Red Wine Vinegar
Salt & Pepper (optional)

In a small saucepan, over medium heat, reduce the pomegranate juice to approx. 1/4 cup.  This should take about 15 minutes.  Once reduced down, transfer to a small bowl and put in the fridge to cool completely.  While the juice is cooling, put together some killer salads.

We stuck with baby spinach, carrots, and pears.  I added some sliced red onion to mine.  Once the juice is cooled, whisk in all step two ingredients and pour over your salads!

We also added some fresh grilled chicken to our salads for some protein in our dinner.   This makes enough for 2-3 large dinner salads.

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