Friday, October 16, 2009

Vinaigrettes

Here are a couple of recipes to keep you busy, Casey! :) I'll post more when I get home. As long as you have an acid (citrus or vinegar work well) and an oil, you should be good to go...just play around with the proportions! 


Pomegranate-Champagne Vinaigrette:
1 Pomegranate
1/3 C Extra Virgin Olive Oil
2 T. Champagne Vinegar
1 tsp. Raw Honey
1/2 tsp. Sea Salt
Freshly Ground Black Pepper, to taste

Italian Vinaigrette:
1/4 C Red Wine Vinegar
1/3 C Extra Virgin Olive Oil
Sea Salt and Pepper, to taste
1 Clove Garlic, Finely Chopped
2 T. Freshly Chopped Herbs

1 comment:

Debra said...

Jen you can also take POM juice (If it doesn't have added sugar) and cook it down the way you would do Balsamic to make it a syrup and use it for your vinaigrette. I also add the pom seeds to the salad as well adding onion, pumpkin seeds, and roasted acorn or butternut squash.