Skip to main content

pomegranate vinaigrette

This pomegranate vinaigrette is very simple but apparently I'm forget to take a picture before I pour in to salad,but I still can share this simple recipe in this salad picture :)


I need to use up this arugula soon before expired,so I just roll arugula into slice medallion cucumber
as my salad/side dish,This is the first time I had this simple pomegranate vinaigrette,but I will make it again for sure.

Ingredients :
- 1 pomegranate
- 1 lemon ( juice and  lemon zest )
- 1 Tbsp avocado oil
- 1/2  Tbsp honey
- pinch of salt

 ( Cut pomegranatte and use all the juice and, 1 lemon zest  + juice before just whisk all ingredients  together until combine )
and serve in to mixed green salad.
E N J O Y ,,,,,
Labels:

Comments

  1. Stephanie @ Eat. Drink. Love.January 23, 2012 at 4:43 PM

    I love pomegranate! And I love your beautiful presentation! So fancy! :)

    ReplyDelete
  2. Cucina49January 23, 2012 at 5:50 PM

    That is awesome! And I love how you've rolled the cucumbers in the salad.

    ReplyDelete
  3. PamJanuary 23, 2012 at 8:30 PM

    It sounds wonderful! Great presentation.

    ReplyDelete
  4. AnonymousJanuary 23, 2012 at 10:29 PM

    Wow - what a delicious dressing! I wouldn't worry about taking pictures of it before you poured...your salad was stunning!

    ReplyDelete
  5. Nava KJanuary 24, 2012 at 2:34 AM

    Oh yes, I am drooling over this simple salad because most of the time for dinner, I am quite happy with a bowl of salad. That pomegranate combo is so tempting.

    ReplyDelete
  6. Vicki BensingerJanuary 24, 2012 at 11:11 AM

    What a wonderful vinaigrette and I love how you rolled your cucumbers. Such a pretty presentation.

    ReplyDelete
  7. Indonesia EatsJanuary 24, 2012 at 11:55 AM

    I love pomegranate vinaigrette! The colour and taste are wonderful!

    ReplyDelete
  8. ShutterbugJanuary 24, 2012 at 12:45 PM

    ooh... that looks good! I will have to try this recipe sometime!

    ReplyDelete
  9. CarmenJanuary 24, 2012 at 2:37 PM

    This looks so yummy! Wonderful presentation. Look forward to trying this out ! Thanks for sharing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more