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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:

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

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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