Goat cheese and greens are such a classic combination. The grassy, slightly bitter greens pair so well with the creaminess of the goat cheese. This fresh pomegranate dressing adds a flavorful twist to an oldie-but-goodie.
Juicing and seeding the pomegranates sounds like a lot of work, but it’s actually quite simple.
To seed the pomegranates, cut them into quarters. Place the quarters (two or three at a time) into a container with a very very airtight lid. Shake the container vigorously….this will loosen most of the seeds. The rest will come off easily by hand. It’s important that the container be airtight because if it’s not, some juice will come out with the shaking. It’s happened to me in the past. Luckily, I wasn’t wearing anything that I was overly attached to.
To juice them, I couldn’t use my blend-and-squeeze method, but I did use my kitchen cloths…..again. Kitchen cloths are one of my most used items. They are so cheap and easy to clean and they don’t take up much space. Just fold them and stuff them in a drawer. Or skip the folding, whatever.
I set up a pasta strainer over a pot and then cut a kitchen cloth into a circle to fit in the strainer. Like I said, these kitchen cloths are so cheap I didn’t mind losing one. My setup.
I piled all the seeds on top of the kitchen cloth and started pressing down on them with the bottom of a mug. I was able to get most of the juice out this way. Then I gathered then ends of the cloth and squeezed the rest of the juice out with my hand. There wasn’t much left — the mug did most of the work.
Two pomegranates yield about just over one cup of juice. I carefully poured all the juice into my cup and didn’t spill a single drop. I was priding myself on this when I opened up a new canister of peppercorns and somehow spilled several of them all over the floor. Oh well, I needed to vacuum anyways.
I juiced some lemons and added some thyme (thyme is one of my favorite smells of all time, ha). And a little garlic, because it’s hard to have a good salad dressing without garlic.
Oh, hey! Happy New Year! Here’s to keeping all our resolutions.
Fat-Free Pomegranate Dressing
- 2 ripe pomegranates
- 2 -3 big lemons
- 1 heaping tablespoon fresh thyme (about 4-5 small sprigs)
- 1 clove of garlic
- salt and freshly ground black pepper, to taste
- Juice the pomegranates and lemons. You should have 1 cup of pomegranate juice and half a cup of lemon juice
- Add the thyme, garlic, and juices to a blender to combine.
- Add salt and pepper to taste. Pour over a salad of fresh greens and goat cheese. Enjoy!