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pomegranate vinaigrette Marzetti copy cat in a bowl made with pomegranate seeds balsamic vinegar olive oil

Pomegranate Vinaigrette Marzetti Style

5 from 3 votes
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Course: Dressing, Salad
Cuisine: American
Keyword: detox recipe, gluten free, Pomegranate Vinigarette, vegan
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes


  • Vitamix


  • 1 C Pomegranate Seeds
  • 2 tbsp Dijon Mustard
  • 1/2 C Olive Oil
  • 1/4 C Balsamic Vinegar
  • 1/2 tsp Sea Salt
  • 3 tbsp Honey, Maple Syrup, or Agave


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.
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