Ingredients 2 cloves garlic, crushed (1 tsp.) 2 tbsp. olive oil ¼ cup pomegranate concentrate (sauce) ¼ cup freshly-squeezed lemon juice salt Preparation In a small jar, add all dressing ingredients and shake well.
Tip: The amount of dressing is far greater than one salad requires, so keep the rest in a closed jar in the fridge, and shake well whenever you want to use. The vinegar and lemon juice keep it fresh and the taste only intensifies with time. ½ Extra-virgin olive oil ¼ cup white wine vinegar (regular will do just fine if you’re out) 2 cloves garlic, crushed 1 tsp Dijon mustard ½ tsp salt ¼ tsp black pepper 2 tbsp honey Juice from ½ a lemon To prepare, simply put all ingredients in a jar, close the lid and shake well. Let it sit for at least 10 minutes –…
Tip: The amount of dressing is far greater than one salad requires, so keep the rest in a closed jar in the fridge, and shake well whenever you want to use. The vinegar keeps it fresh and the taste only intensifies with time ½ Extra-virtgin olive oil ¼ cup white wine vinager (regular will do just fine if you’re out) 2 cloves garlic, crushed 1 tsp Dijon mustard ½ tsp salt ¼ tsp black pepper Juice from ½ an orange To prepare, simply put all ingredients in a jar, close the lid and shake well. Let it sit for at least 10 minutes – the longer, the better.
