Best Pomegranate Vinaigrettecrunchy Vegetable Salad Clinton Kelly Recipes

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 AND CITRUS BROCCOLI SALAD

Pomegranate and Citrus Broccoli Salad image

A creamy dressing, juicy orange chunks and tart pomegranate seeds lend terrific taste to colorful broccoli salad.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 9

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise or salad dressing
1/4 cup orange juice
1 teaspoon sugar
1/2 teaspoon salt
Dash of pepper
3 cups coarsely chopped broccoli florets (about 8 oz)
1 medium orange, peeled, cut into bite-size chunks (about 1 cup)
3/4 cup pomegranate seeds (from 1 pomegranate) or sweetened dried cranberries
1/3 cup roasted salted sunflower nuts
2 tablespoons sliced red onion

Steps:

In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper.
Add remaining ingredients; toss until well coated. Store covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 7 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE

Roasted Vegetables with Pomegranate Vinaigrette image

You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Steps:

Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.