Pomango Dressing

Last week, I received a case of pomegranate juice from the awesome people at POM Wonderful. I love pomegranates and its mild tart flavor. I've had this product before when I used to buy the huge bottles from Whole Foods. So when they contacted me, I immediately accepted. As soon as I received the case in the mail, I drank two of the bottles in two days. I had to control myself from drinking anymore because I have plans for this delicious juice.



In case you were wondering, the juice is also healthy for you. Full of anti-oxidants and full of vitamin C & E. It's also great for your cardiovascular system. Small food fact: Pomegranates are one of mankind's earliest cultivated fruits. So if it's been around this long, you know it got to be good. I remember making my own pom juice once. It a bit labor intensive with trying to get all the seedlings out from their shell. Luckily, I don't have to do that anymore.

Of course, the first thing I make with it is a salad dressing. A pomegranate and mango dressing. Since having those broiled baby back ribs filled me up the other day, I needed something relatively light to counter balance all that meaty goodness. A nice refreshing salad was in order. Besides, it was a hot day and I didn't feel like eating anything heavy.

It's not chunky as I made this in the food processor, so it had a smooth consistency to it. Not too fruity and a lovely tiny tang from some dijon mustard.

This makes roughly 1 1/2 c of dressing.



Pomango Dressing

1 ripe medium mango
6 Tbsp Pomegranate Juice (POM Wonderful)
3 Tbsp Rice Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon Mustard
salt
pepper

Note: You may use a food processor, blender, or an emersion blender

Mash the mango into an liquid state.

Blend in the pomegranate juice, vinegar, olive oil and dijon mustard until smooth. Season with a good pinch of salt and pepper. Add more, if needed.

Drizzle over your favorite mix of greens.