The versatility of the dish is unique! Salad with pomegranate sauce harmoniously fits into the festive menu, diversifies the kitchen routine of everyday meals, will become a dietary favorite for gourmets and lovers of a tasty snack.

Middle Eastern food addition and fruit extravaganza of taste

The unusual variation of “gravy” has a simple recipe, even novice cooks can cope with the preparation of exquisite decoration of dishes. Especially gastronomically successful is the combination of pomegranate sauce with vegetable salad.

Products Used:

• 120 ml of pomegranate juice;
• 110 ml of olive oil;
• 60 ml of white wine vinegar;
• 8-11 g of sugar;
• seeds from ½ pomegranate.

Mix the ingredients thoroughly in a bowl, set aside for 2-3 minutes. Want to diversify a routine dish, but don’t know what? Pomegranate sauce is eaten with vegetables, as well as rice, couscous, bulgur. You can store the product in the refrigerator for 5-6 days.

Quick fruit salad with Italian cheese

Please household members with a light salad of ripe fruit, seasoned with a soft pomegranate supplement made of sour juice and olive oil. An orange will add pleasant citrus accents to the dish.

Products Used:

• 330 g of lettuce;
• 110 g mozzarella;
• 12 g of mustard;
• 1 orange

Peel the salad, wash and dry with paper towels. Cut mozzarella into chaotic slices, orange into thin slices. Remove the peel if desired. Stir the ingredients, season with sauce and mustard.

Mediterranean Feta appetizer - the culinary embodiment of summer

A bright combination of ripe vegetables and spicy seasonings forms a surprisingly juicy salad. Pomegranate sauce deftly emphasizes taste qualities   each ingredient, forming a multifaceted palette of aromas and tastes.

Products Used:

• 200 g feta cheese;
• green beans, blanched - 200 g;
• 2 red peppers;
• 3 medium eggplant;
• 1 small red onion;
• 1 handful of parsley.

Cooking Processes:

1. Preheat the oven to 200 ° C, cut the pepper into quarters and fry on a baking sheet.
2. Cut the eggplant into two halves, moisten with olive oil, season with cinnamon and spices.
3. Fry until a golden and softened crust is formed (22-28 minutes), sprinkle with chopped parsley in the final stages.

Cut the cheese into neat cubes, red onion into thin half rings. If desired, fry the fragrant ingredient in a pan. Season the salad with pomegranate sauce, mix thoroughly.

Vegetarian Paradise: A Quick Meal of Greens

A refreshing bouquet of greenery in a duet with slices of ripe avocado forms a multifaceted symphony of taste accents. Unobtrusive sweet notes add onions, peppers, a scattering of pomegranate seeds.

Products Used:

• 110 g of lettuce;
• 20-30 g of radish sprouts;
• 1 red pepper;
• 1 avocado;
• green onions, pomegranate seeds.

How nice to know that such an exquisite dish has a simple recipe! Salad with pomegranate sauce can be prepared in a couple of minutes, simply by mixing the ingredients in a separate container. If desired, dilute the gamut of ingredients with a slice of lemon.

Crispy vegetable salad with a pleasant fruity accent

Quick appetizer pleases with the simplicity of food combinations. Crispy carrots, radishes and onion stalks ... You probably already have the ingredients for cooking in your refrigerator!

Products Used:

• 4 radishes;
• 3 carrots;
• 1 red pepper;
• 1 yellow pepper
• lettuce, chives;
• mayonnaise (optional).

Cooking Processes:

1. Rinse the ingredients thoroughly under running water.
2. Cut the vegetables into thin strips, chop the fragrant onions.
3. For a more tender taste, season the dish with mayonnaise.

What to eat with pomegranate sauce? Not only with cereals and vegetables, those who want to eat hearty can use seafood or chicken. A nutritional supplement will significantly increase the calorie content of the salad.

Culinary traditions of Azerbaijan: Narsharab

Narsharab is made from ripe pomegranate juice. Culinary experts skillfully dilute the natural acidity of pomegranate with a fragrant arsenal of spices and spicy seasonings, including:

• coriander;
• basil;
• cinnamon.

The use of a flavorful supplement to dishes is not limited to use in salads. Narsharab pomegranate sauce competently emphasizes the taste of red fish, meat, and becomes an elegant highlight of desserts. Often the sauce is used as a barbecue marinade.

New Years is soon. And this means that it's time to think about what to cook on the holiday table. Nutritionists advise: so that your body is always in good shape, “click” on seasonal fruits and vegetables. The end of autumn - the beginning of winter is marked by a huge number of citrus fruits and pomegranates on store shelves. And if oranges and tangerines are more suitable for making desserts and eating in their pure form, then pomegranates are quite suitable as an addition to meat dishes.

Pomegranate sauce has recently become especially popular. Doctors recommend using it to patients with low hemoglobin in the blood. You can buy such a sauce in a supermarket, but when cooked at home, it is more useful since it preserves vitamins and minerals.

The cooking process itself is more like cooking jam. The result is a burgundy viscous liquid. With its help, dishes can not only give a special taste and aroma, but also an aesthetic appearance. Especially often, this sauce is used as an addition to salads. Which one to cook on the New Year's table?

Yes, here, for example, salad with pomegranate sauce, chicken and mushrooms.

It is well known that chicken and mushrooms are successfully combined in all dishes. And with such a sauce all this harmonizes simply perfectly.

Take 300 grams of chicken, 200 grams of mushrooms, a few lettuce, pomegranate sauce and salt. The cooking process is quite simple.

Boil the fillet and cut into cubes, mushrooms, previously cut into large pieces, fry in a skillet without oil, tear the lettuce leaves. Mix and season all the ingredients with pomegranate sauce. Salt the dish to taste.

Salmon Salad with Pomegranate Sauce

Cooking is no less simple. To do this, you need 200 grams of salmon fillet, one fresh cucumber, one fresh sweet pepper, cherry tomatoes, herbs, lemon or lime, salt, ground pepper.

Sprinkle the fish with lemon juice, fry in a pan or grill, cut the tomato, cucumber and pepper, chop the fried fish. Mix all the ingredients and pour them with pomegranate sauce.

Serve the dish, decorating with greens.

Fortunately, these days in winter, fresh vegetables are constantly sold in stores.

For cooking vegetable salad with pomegranate sauce   you will need 200 g of cherry tomatoes, 200 g of fresh arugula, 300 g of Mozzarella cheese, 75 g of pine nuts, two bell peppers, one avocado, two tablespoons of lemon juice, pomegranate sauce, dill, salt, ground pepper and other spices at your discretion.

Grind the leaves of arugula, chop the bell peppers into cubes, cut the tomatoes into quarters. Peel the avocados and peel, cut into cubes, put in a bowl and sprinkle with lemon juice.

Cheese should be halved. Cut one half into cubes and rub the other into a coarse grater.

Stir the vegetables, add spices to taste and pour pomegranate sauce into them. On top of the dish is pre-sprinkled with ground cedar nuts. After that, let the salad cool in the refrigerator.

Serve it should be slightly chilled, decorated with dill.

Bon Appetit!

A fairly popular salad dressing is pomegranate sauce. With a piquant taste, dressing gives the main dish originality.

Classic recipe

To make a good pomegranate sauce, you will need the following products:

• grenades;
• sugar;
• lemon juice;
• starch.

The recipe requires a little more than half a glass of pomegranate juice to be poured into the container and sent to the stove. Add sugar to it, and then bring to the moment of boiling.

Important: be sure to stir the mixture and cook, by the way, over low heat.

Boil the dressing until the volume is halved. Add starch to the remaining mixture and mix thoroughly. Then pour the liquid into a pomegranate sauce in a thin stream, moreover, do not forget to stir.

Again, let the sauce boil, put the seeds of pomegranate, mix again, remove from the stove. Cool the dish, pour lemon juice to it and mix. Ready sauce can be safely served with meat.

With apple

One variation is the apple dressing recipe. The combination of pomegranate and apple drink allows you to get an incredible taste. This dressing is very sophisticated, it can be served in any form.

As the recipe indicates, pomegranate needs to be taken for work, but apple juice can be used purchased. As components are necessary:

• three grenades;
• coriander grains;
• sugar;
• cloves;
• apple juice;
• nutmeg.

The recipe prescribes the following cooking method. Pomegranate seeds to clear of membranes, and then squeeze it. Be sure to strain the liquid, then mix with apple juice from the bag. Put on fire and heat the mixture, but do not let it boil.

Remove from heat, add seasoning and sugar. Then set to warm the composition again. Using a whisk, mix in the starch, pour into glass jars or bottles and close. If you wish, you can add lemon juice in pomegranate sauce.

Azerbaijani version

Pomegranate sauce that offers such a recipe is a classic version of Azerbaijani cuisine. To create it, you need to purchase three kilograms of pomegranates. In addition, you will need spices to choose from and salt.

First, the recipe requires pomegranates, you need to wash and peel them well and remove them from the skin and veins, separate the grains, which they then put in a container and boil. Put them on a slow fire, watch as soon as the grains become soft, you can crush them with something. This is done so that the juice stands out well from them.

Important: this manipulation must be performed until the bones become light.

Only then can the pomegranate juice be filtered. Again, pour it into the cooking utensils and cook until the pomegranate sauce becomes thick. Refueling should have the consistency of sour cream. Add more spices and salt to the contents and pour into jars. Based on this recipe, you can prepare a sharp dressing.

Spicy sauce

An acute dressing recipe requires the following components to be added to an Azerbaijani dressing:

• orange;
• garnet;
• vodka;
• sugar;
• salt;
• a mixture of Chile;
• starch.

First of all, the recipe recommends getting the juice of an orange, which is then poured into a container, raising it to a small flame. Meanwhile, wash and peel the pomegranate and try to get more fluids from it. As soon as the orange drink begins to boil, add to it another pomegranate juice and Chile and Azerbaijani sauces, salt, vodka.

The contents of the container must be mixed all the time so that there is no burning of the mixture. Starch should be diluted in warm water so that the lumps disappear and add to the dressing. It is cooked over low heat until the sour cream is thick.

This recipe is a very savory addition to fish and meat. It can also be consumed hot and cold. In the Caucasus, locals love to add wine to dishes. It is no exception that in the preparation of pomegranate sauce, some culinary specialists also use wine products.

With wine

A similar recipe at the time of preparation requires the presence of the following ingredients:

• grenades;
• salt;
• sugar;
• coriander;
• dessert wine;
• garlic;
• pepper.

The sauce preparation process is almost identical with other options. Also, the pomegranate is washed, cleaned, grains are separated, the juice is squeezed, which then must be carefully cooked, putting on a small flame.

Add more garlic to the sauce and pour the wine, put it on the cook again until the dressing begins to gain density. At the end add sugar, spices and salt. Pour the finished dressing into bottles.

In Turkish

The simplest recipe for cooking this dish is the following. Of the ingredients that will be needed in the work are pomegranates (three kilograms). Wash, clean and disassemble them into grains. Squeeze the juice with a juicer, strain it through a sieve and put in a saucepan for simmering until the mixture begins to thicken. Once this has happened, remove and can be bottled.

Even in this form, without any additions, pomegranate sauce will have a rich taste, ideal for fish, meat, kebab, and vegetables.

Conclusion

It is worth noting that such a dressing can have a very different shade - everything will depend on the additives used, their quantity and, of course, mood. After all, it also plays a significant role in the preparation of any dish.