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Walnut Oil Vinaigrette

:  Summer 2004, The Essential EatingWell Cookbook (2004)

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Common in Indian and Middle Eastern cooking, pomegranate molasses is a sweet-yet-tart sauce made from reduced pomegranate juice. Combined with walnut oil, it makes a zesty dressing, perfect for sweet greens like Bibb lettuce and sugar snap peas. Toasted walnuts are a natural topping.


Walnut Oil Vinaigrette Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon red-wine vinegar
  • 2 teaspoons pomegranate molasses, (see Ingredient note) or frozen cranberry juice concentrate
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/3 cup walnut oil, or extra-virgin olive oil

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Preparation

  1. Whisk vinegar, pomegranate molasses (or cranberry juice concentrate), salt and pepper in a small bowl. Slowly whisk in oil.

Tips & Notes

  • Ingredient Note: Pomegranate molasses lends a bright, tangy flavor to many Middle Eastern and Persian dishes. (Do not confuse it with grenadine syrup, which is very sweet and contains little or no pomegranate juice.) Bottled molasses is sold in Middle Eastern markets and some large supermarkets.

Nutrition

Per tablespoon: 82 calories; 9 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 37 mg sodium; 0 mg potassium.

Exchanges: 2 fat


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Recipe Categories

Style/Theme
Vegetarian
Quick (total 30 min. or less)
Vegan
Type of Dish
Salad dressing
Ethnic/Regional
Asian
Indian
Middle Eastern
Ease of Preparation
Easy
Total Time
15 minutes or less
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
Summer 2004
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