Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist


Written By: Peggy Korody - Oct• 18•12

Serving Size: 6

1 pomegranate

2 tablespoons white wine vinegar (or raspberry vinegar)

1 teaspoon sugar                                            ground pepper — to taste

½  teaspoon salt                                               1/3 cup extra-virgin olive oil


In a large bowl of cool water, place a pomegranate and crack open and using your fingers or a spoon, separate seeds from the inside membrane, allowing the seeds to sink to the bottom and the membrane to float to the top for easy removal.  Drain the seeds in a sieve over a medium bowl.  Measure 1/3 cup of the seeds and reserve for garnish.  Press remaining seeds with the back of a spoon to release about 2 tablespoons juice.  Discard crushed seeds.  Add vinegar, sugar, salt and pepper to pomegranate juice; whisk to combine.  Add oil in a slow, steady stream, whisking constantly until dressing is blended.

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