It doesn’t have to be warm outside to fall in love with a good salad and my Creamy Chipotle Pomegranate Salad Dressing is something to splash over any winter green this time of the year. It’s tangy with hints of spice, but not overly hot, and it has sweet notes from pomegranate juice and date syrup.
This dressing is a quick mix in a food processor or blender and the star of the recipe is chipotle peppers in adobo, which I always keep in either my refrigerator or pantry. You can add them to so many things to create personality and boost earthy taste in your favorite things. I added a couple of chilies to create a nice blend of spiciness and sweetness — something I think works well in a good salad.
You can store this dressing store in a mason jar or sealed container for a few days in a refrigerator, which makes it convenient for the holiday season. I love a delicious make-ahead dressing recipe and this one sure is good.
Ingredients
1 1/2 cups sour cream
1 1/2 chipotle chilies in adobo
1/2 shallot, minced
1/4 pomegranate juice
1 teaspoons date syrup or molasses
pinch of salt and pepper
(Makes 8 ounces)
To Prepare:
- Add all ingredients in a food processor or blender.
- Puree until smooth.
- Drizzle over mixed greens, spread over bread for sandwiches or use as a dip with vegetables. Enjoy!
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