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Pomegranate Vinaigrette: Vinaigreta de Granada by Karen Hursh Graber © 2006

This dressing is good on any green salad when a fairly sweet dressing is desired. It is excellent on a salad of sliced oranges and red onions, garnished with pomegranate seeds.


  • Juice of 2 pomegranates
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons raspberry vinegar
  • 1 teaspoon sugar
  • 1 ½ teaspoons salt, or to taste
  • pepper to taste


Combine all ingredients either by whisking or shaking in a jar. Makes 1 ½ cups.

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Published or Updated on: September 1, 2006 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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