I am delaying grocery shopping until the produce drawer is almost empty. To wrap things up today, I have black lentils from the freezer, a corner of arugula, half a head of red butter lettuce, a sad carrot, a cucumber, pumpkin seeds, and bakes pita chips for croutons. The dressing was pomegranate molasses, yuzu juice, yuzu olive oil, garlic, salt and pepper. The salad was finished with a sprinkle of sumac.
This was a tweaked version of last week’s dressing.
- 1 part pomegranate molasses
- 2 parts yuzu juice (lemon, lime, wine vinegar would be good)
- 4 parts olive oil
- 1-2 grated cloves of garlic
- Salt and pepper to taste
by PlantedinCA