Eosinophilic Esophagitis Friendly Pomegranate-Mint Turmeric Mustard Dressing
Total time10 min
Prep time10 min
Cook time0 min
4.6(16)
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Learn more →Ingredients
6 servings
- 3 tbsp pomegranate juice
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- ¼ tsp fine sea salt
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh mint leaves, finely chopped
Instructions
- 1
In a small bowl, combine the pomegranate juice, apple cider vinegar, Dijon mustard, honey, turmeric, black pepper, and salt. Whisk together until the mustard and honey are fully dissolved into the liquid.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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