Pomegranate Cider Vinaigrette
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 65.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.5 g
View full nutritional breakdown of Pomegranate Cider Vinaigrette calories by ingredient
Introduction
A happy accident, this evolved while I was trying to lessen the fat and sugar content of our basic Cider Vinaigrette recipe. The pomegranate concentrate really creates a whole new flavor. We like a strong vinegar taste, so I add an extra tablespoon of cider vinegar. For those who like it less, you might use a scant half cup. Although optional, the poppy seeds and blueberries are included in the nutritional calculations. They add another layer of flavor, and I add them when I have them on hand. A happy accident, this evolved while I was trying to lessen the fat and sugar content of our basic Cider Vinaigrette recipe. The pomegranate concentrate really creates a whole new flavor. We like a strong vinegar taste, so I add an extra tablespoon of cider vinegar. For those who like it less, you might use a scant half cup. Although optional, the poppy seeds and blueberries are included in the nutritional calculations. They add another layer of flavor, and I add them when I have them on hand.Number of Servings: 12
Ingredients
-
2 tablespoons sesame seeds
2 fluid ounces concentrated pomegranate juice - unsweetened
1/2 cup cider vinegar
1/6 cup sugar (2 tbsp + 2 tsp)
1/4 cup olive oil
2 teaspoons minced onion (or powder)
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 packets Splenda (2g)
1 tablespoon poppy seeds (optional)
1/4 cup blueberries or raspberries, pureed w/ 2 tbsp water (optional)
Directions
1. Heat sesame seeds in a small skillet over medium-high heat, stirring constantly, 3 minutes or just until toasted.
2. Microwave vinegar at HIGH 1 minute or just until hot. Add sugar, and whisk until dissolved. Add all additional ingredients and whisk until blended. If desired, salt lightly to taste.
Store in refrigerator up to 1 week.
Makes 1.5 cups, or 12 two-tablespoon servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LIZERBITA.
2. Microwave vinegar at HIGH 1 minute or just until hot. Add sugar, and whisk until dissolved. Add all additional ingredients and whisk until blended. If desired, salt lightly to taste.
Store in refrigerator up to 1 week.
Makes 1.5 cups, or 12 two-tablespoon servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LIZERBITA.