Best Tylers Taproom Creamy Pomegranate Dressing Recipes

POMEGRANATE SALAD DRESSING

Pomegranate Salad Dressing image

Make and share this Pomegranate Salad Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories Salad Dressings

Time 5m

Yield 1 cup, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup pomegranate syrup
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 pinch salt
1/4 teaspoon fresh ground black pepper
1 teaspoon oregano (or other herb)

Steps:

Put all ingredients in a bottle or jar.
Shake well.
Will keep for 3 weeks when refrigerated.

Nutrition Facts : Calories 1.6, Fat 0.1, Sodium 37.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

POMEGRANATE GINGER DRESSING

Pomegranate Ginger Dressing image

Make and share this Pomegranate Ginger Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories Salad Dressings

Time 1m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup pomegranate syrup
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon finely grated fresh ginger
1/4 cup canola oil or 1/4 cup other mild flavored oil
1/2 teaspoon salt

Steps:

Mix all ingredients together.
Will keep 1 week in fridge.

Nutrition Facts : Calories 92.2, Fat 9.1, SaturatedFat 0.7, Sodium 363.9, Carbohydrate 2.1, Sugar 1.7, Protein 0.4

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Yummy Pomegranate Vinaigrette Dressing image

This tangy dressing goes great on any salad. It's addictive!

Provided by mel

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 24

Number Of Ingredients 8

Ingredients

1 cup olive oil
1 cup pomegranate juice
1 cup rice vinegar
¼ cup white sugar
2 tablespoons chopped shallots
1 ¼ teaspoons chopped garlic
1 teaspoon ground white pepper
kosher salt to taste

Steps:

Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 7.6 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 17 mg, Sugar 6.9 g

TOSSED GREEN SALAD WITH GRAPEFRUIT-POMEGRANATE DRESSING

Tossed Green Salad With Grapefruit-Pomegranate Dressing image

A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from oceanspray.com.

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 ruby red grapefruit, juice of, large
1 teaspoon pomegranate molasses, to taste
1 teaspoon fresh lemon juice
fresh cracked black pepper, to taste
salt, to taste
1/2 teaspoon sugar (I used unbleached white, honey or agave nectar would work well, too!)
1/4 cup mayonnaise (I've used both, the mayo' is homemade) or 1/4 cup plain yogurt (I've used both, the mayo' is homemade)
2 tablespoons extra virgin olive oil
6 ounces mixed baby greens
1 cup fresh blackberries
1/2 cup dried cranberries
1/4 cup toasted slivered almonds

Steps:

In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.

BREAST OF GUINEA FOWL WITH POMEGRANATE DRESSING

Breast of Guinea Fowl with Pomegranate Dressing image

This is flavourful and very pretty. An excellent dinner party dish. The seeds are easy to get out of the pomegranate if you do it under water, less mess and the bitter membrane, floats to the top so it is easy to get rid of.

Provided by MarieRynr

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 ripe pomegranates
1 pink grapefruit
3 tablespoons cranberry juice
3 tablespoons freshly squeezed orange juice
6 tablespoons vinaigrette, made with half olive oil,half walnut oil
2 tablespoons freshly chopped walnuts
4 guinea fowl breasts, about 125 g each
1 little olive oil (for cooking)
sea salt
fresh ground black pepper

Steps:

Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
Roughly chop the grapefruit flesh, reserving the juice.
Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
Rub the skin on the guinea fowl breast with olive oil and seasoning.
Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
Turn the breasts over and cook the other side for 1 to 2 minutes.
Do not overcook the meat, it should be very slightly pink.
Slice each breast horizontally into three.
Arrange on warm plates spooning the pomegranate dressing in between.
Serve with a nice green vegetable and rice.