Honeyed Pomegranate Citrus Vinaigrette and a Giveaway Winner

-
 
Has any of you noticed the Pomegranates in the grocery store lately? They are quite large and have a beautiful deep red color.
 
And they are delicious!!
 
The heavier menu over Thanksgiving had me wishing for something light and refreshing. I had two Poms in the fridge so I decided to experiment with them. I was quite pleased with the flavor that came out of it!! The seeds are also a refreshing addition to a salad. Little bursts of flavor in every bite! :)
 
Taste bud happiness!
 
¾ cup Pomegranate Juice
(approx. 10 oz. seeds)
1½ Tablespoons Orange Juice
2 Tablespoons Olive Oil
1½ Tablespoons White Vinegar
1 Tablespoon Honey
Orange Zest, for garnish,
optional
 
Blend the seeds just enough to break them all open. Push through a sieve and discard the pulp. Add the rest of the ingredients and stir well with a wire whisk. Serve over Artisan Lettuce (my favorite!), Feta Cheese, Orange Glazed sliced Almonds, Pomegranate Seeds, Avocado slices, and Onion for a delightful, and refreshing salad.
 
And yes, it's good any time of the day, even for breakfast! :)
 
 
 
                                                                               
 
Thank you to all of you who participated in the Giveaway :) it was great to have you here!

 
 
Congrats to Carmen, you are a winner! :)
Her comment:
(Great! Count me in! Love your pics! Carmen)
 
♥Blessings to all of you today!♥
 


Comments

  1. UnknownDecember 3, 2013 at 11:59 AM

    I love pomegranates, they make everything look so festive! Your salad looks wonderful Martha!

    ReplyDelete
  2. Betsy BrockDecember 3, 2013 at 2:46 PM

    I have noticed how huge they are!~ Haven't bought one yet, though! I love that kind of salad...all of my favorite stuff in that one!

    And congrats to Carmen! How fun!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Black Raspberry Vanilla Milkshake

-
Image
PERFECT FOR A  WARM SUMMER DAY! I know another Black Raspberry recipe. I promise to start eating and thinking of other food/things soon but indulge me just a bit longer. I had some black raspberry juice in the fridge and in all my warm, humid berry pickings I would think of cool refreshing things to make with them and decided I need one of these. I was not disappointed! It's delicious!! 3-4 scoops Vanilla Ice Cream 2 teaspoons Vanilla extract 2-3 lg. serving tablespoons Seedless Raspberry Juice Milk, just enough to make it blendable Mash the berries and press through a sieve. Discard seeds. Place all ingredients into a blender and blend until smooth.                                                                     aaahhh, so yummy!! Be Blessed! Linking to: Sweets For A Saturday Keep It Simple Sunday Creative Blogger's Hop Two Maids A Baking Handmade Tuesdays A Little Birdie Told Me Domestically Divine Tell Me Tuesday Sizzle Into Summer Cast Party W
Read more