Pomegranate Ginger Dressing Recipes

GINGER SALAD DRESSING

Ginger Salad Dressing image

Love ginger? You'll love this homemade salad dressing recipe! It's full of fresh ginger flavor, balanced by a touch of maple syrup and apple cider vinegar. Recipe yields 3/4 cup dressing.

Provided by Cookie and Kate

Time 5m

Number Of Ingredients 7

Ingredients

½ cup extra-virgin olive oil
2 tablespoons apple cider vinegar, to taste
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey, to taste
2 teaspoons finely grated fresh ginger
½ teaspoon fine sea salt
About 20 twists of freshly ground black pepper

Steps:

In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 88 calories, Sugar 1 g, Sodium 158.7 mg, Fat 9.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 1.3 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING

Pomegranate & Pear Green Salad with Ginger Dressing image

This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

1/2 cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about 1/2 cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
1/4 teaspoon fine sea salt
About 10 twists of freshly ground black pepper

Steps:

To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Nutrition Facts : ServingSize 1 side salad, Calories 254 calories, Sugar 15.3 g, Sodium 205.8 mg, Fat 18.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 4.7 g, Protein 4.1 g, Cholesterol 4.4 mg

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Yummy Pomegranate Vinaigrette Dressing image

This tangy dressing goes great on any salad. It's addictive!

Provided by mel

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 24

Number Of Ingredients 8

Ingredients

1 cup olive oil
1 cup pomegranate juice
1 cup rice vinegar
¼ cup white sugar
2 tablespoons chopped shallots
1 ¼ teaspoons chopped garlic
1 teaspoon ground white pepper
kosher salt to taste

Steps:

Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 7.6 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 17 mg, Sugar 6.9 g

POMEGRANATE DRESSING

Pomegranate dressing image

A fruity Middle Eastern-inspired dressing that's ideal for couscous, rice or green salad

Provided by Good Food team

Categories Condiment, Dinner

Time 15m

Number Of Ingredients 5

Ingredients

4 tbsp pomegranate juice (or make juice from seeds of ½ pomegranate, whizzed in a blender, then sieved)
4 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
seeds from ½ pomegranate
½ tsp caster sugar

Steps:

Whisk all the ingredients together in a bowl, or put them in a jam jar and give it a good shake. Use to dress a couscous, rice or green salad. Will keep in the fridge for up to 5 days.

Nutrition Facts : Calories 185 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

POMEGRANATE GINGER DRESSING

Pomegranate Ginger Dressing image

Make and share this Pomegranate Ginger Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories Salad Dressings

Time 1m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup pomegranate syrup
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon finely grated fresh ginger
1/4 cup canola oil or 1/4 cup other mild flavored oil
1/2 teaspoon salt

Steps:

Mix all ingredients together.
Will keep 1 week in fridge.

Nutrition Facts : Calories 92.2, Fat 9.1, SaturatedFat 0.7, Sodium 363.9, Carbohydrate 2.1, Sugar 1.7, Protein 0.4

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