Salad with Pomegranate Vinaigrette
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Submitted by Eric M. Williams, CEC
1/2 tablespoon lemon juice
1 tablespoon honey
1 tablespoon pomegranate juice
2 tablespoons olive oil
1/4 cup chopped mint
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 small fennel, diced
2 tablespoons chopped capers
4 tablespoon chopped dried figs
4 tablespoon chopped dried dates
1/2 cup seeded and quartered red grapes
1/2 cup pine nuts
1. Slowly incorporate 1/3 of the oil into the honey, use a food processor or whisk by hand.
2. Continue to incorporate the lemon juice and pomegranate juice into the honey/oil mixture alternating with the rest of the oil, until all of the first four ingredients are blended.
3. Combine the remaining ingredients, except the pine nuts to the dressing and serve over your favorite lettuce.
4. Sprinkle with pine nuts.
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