Go Back
+ servings
pomegranate vinaigrette Marzetti copy cat in a bowl made with pomegranate seeds balsamic vinegar olive oil

Pomegranate Vinaigrette Marzetti Style

The sweetness from the pomegrante is balanced by the zest from vinegar. It's vegan, creamy and easy to make!
4.79 from 14 votes
Print Pin
Course: Dressing, Salad
Cuisine: American
Keyword: Pomegranate Vinigarette Marzetti
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 10 servings
Calories: 136kcal
Cost: 5


  • Vitamix


Separate Pomegranate Seeds from Fruit

  • Fill a large bowl with hot water. Slice the pomegranate in four quarters. Place the fruit under the water and use your fingers to sepearte the seeds from the pyth. The seeds will sink to the bottom and the skin to the top. Making it easier to separate them.
  • In a high speed blender combine the pomegranate seeds, dijon, olive oil, balsamic, salt and sweetener. Blend until completly smooth.


Serving: 2tbsp | Calories: 136kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 153mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!