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.

Makes about 1/2 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

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

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

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

TIP: 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.

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