Middle Eastern Pomegranate and Honey Dressing

This dressing recipe is a great one to have in your repertoire. We served this over a red quinoa, baby spinach and pomegranate seed salad. It is great with a roasted eggplant salad too. Tip: Dressings keep well in your fridge, double the recipe and have some on hand for your next salad.

2 tablespoons pomegranate molasses
3 tablespoons olive oil
2 tablespoons DYC White Wine Vinegar
2 tablespoons honey
¼ teaspoon ground allspice
5 centimetre piece orange rind

Mix the pomegranate molasses, oil, vinegar, honey, allspice and orange rind together in a screw top jar. Shake well to combine. Makes about ½ cup
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