Pomegranate Vinaigrette Salad
Yield: 4-6 servings
Ingredients:
Juice of 6 pomegranates (or you can use fresh pomegranate juice from your grocer); if you use the juice, gently cook on low until reduced to half.
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1/2 tsp. chopped garlic
1 tsp. diced red onion
1 tbsp. sugar
Salt to taste
COmbine all ingredients in a bowl and whisk until emulsified. Pour over fresh spinach leaves or mixed greens. Our salad included spinach leaves, dried cranberries, walnuts, and parmesan cheese. The combination was fantastic. This salad paired with a dry Pinot Noir Rose (2005 Toad Hollow from Sonoma County) did an excellent job!
Yield: 4-6 servings
Ingredients:
Juice of 6 pomegranates (or you can use fresh pomegranate juice from your grocer); if you use the juice, gently cook on low until reduced to half.
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1/2 tsp. chopped garlic
1 tsp. diced red onion
1 tbsp. sugar
Salt to taste
COmbine all ingredients in a bowl and whisk until emulsified. Pour over fresh spinach leaves or mixed greens. Our salad included spinach leaves, dried cranberries, walnuts, and parmesan cheese. The combination was fantastic. This salad paired with a dry Pinot Noir Rose (2005 Toad Hollow from Sonoma County) did an excellent job!
