Pomegranate Vinaigrette

 
1 1/2 cups. pomegranate juice
2 T. water
2 T. orange juice
4 t. freshly chopped mint
1 t. Dijon mustard
1/2 t. salt
1/3 cup olive oil
3 T. toasted sesame oil
 

In a blender or food processor, place the pomegranate juice, water, orange juice, mint, mustard, and salt, and process for 30 seconds. While the machine is running, add both of the oils in a slow steady stream, and continue to process the mixture an additional 1 minute. Store in an airtight container, in the refrigerator, for 3-5 days. Serve on mixed green salads, fruit salads, and grains.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett