Pomegranate Salad Refresher is a flavorful salad dressing and so much more  

• Use it as a marinade for poultry, pork and seafood.
• Stir it into wild rice dishes and cold rice salads to add another layer of flavor.  
• Combine it with chicken stock, marinate chicken overnight and roast as usual for the best chicken ever.  

• Moroccan Pork Tenderloin with Pomegranate Sauce
  In shallow bowl, combine 1 Tbsp Urban Accents Moroccan Road, 1/2 tsp pepper and 1/2 tsp salt.  Pat 2 pork tenderloins dry and dredge in spice mixture until evenly coated.  Heat 2 Tbsp olive oil in heavy skillet until hot, but not smoking; reduce to medium and cook pork, turning occasionally, until meat is browned on all sides and instant-read thermometer inserted diagonally into center of pork tenderloin reads 145 degrees, about 20-25 min.  Transfer to cutting board and let stand 10 min.  While pork is resting, pour off fat and add 1 cup Pomegranate Salad Refresher; boil over med-high heat until reduced to about 2/3 cup, stirring constantly so that mixture does not burn.  In small bowl, combine 3/4 tsp cornstarch and 1 Tbsp water; whisk into sauce mixture and boil for 2 min until it thickens slightly.  Season to salt to taste.  Slice pork and drizzle with sauce.  Serves 4-6.
  
  Mediterranean Lamb Pilaf
  In large saucepan, combine 3/4 cup Pomegranate Salad Refresher, 1 cup chicken broth and 1/2 tsp salt.  Bring to a boil, remove from heat and stir in 1 cup uncooked bulgar wheat.  Cover and let stand about 25 min until liquid is absorbed.  In large non-stick skillet, heat 1 Tbsp olive oil over med-high heat.  Add 4 cups diced eggplant (about 1 lb) and cook until softened and lightly browned, about 10 min; transfer to plate.  Add 1 lb cubed boneless lamb and cook until browned, about 3-5 min.  Add 2 minced garlic cloves, 1 tsp Urban Accents Kashmir Garam Masala and cook, stirring often until lamb is cooked, about 3 more min.  Reduce heat to med; add 12 dried figs, (chopped), cooked bulgar and eggplant back to pan.  Cook, stirring often, until heated through.  Transfer to serving platter and garnish with 1/4 cup slivered almonds and 1 Tbsp chopped fresh mint.  Serves 4.  
  
  Marinated Roast Chicken
  In shallow dish, combine 1-1/2 cups Pomegranate Salad Refresher and 1/2 cup chicken broth.  Add cut-up, bone-in chicken and marinate for at least 4 hours, preferably overnight.  Preheat oven to 400F.  Remove chicken from marinade and arrange in baking pan; roast until chicken is cooked through, about 1 hour.  
  
  Middle Eastern Chicken in Pomegranate Sauce
  In food processor, combine 1 cup Pomegranate Salad Refresher, 1-1/2 cups chopped walnuts, 1-1/4 cups chicken broth, 1 Tbsp honey, 1 tsp cinnamon, 1/2 tsp salt and 1/4 tsp pepper; set aside.  Dredge 6 boneless, skinless chicken breasts in flour.  In large Dutch oven, heat 1 Tbsp olive oil and brown chicken.  Drain oil and add pomegranate mixture over chicken.  Bring mixture to boil; reduce heat and simmer covered for 20 min, then uncover and simmer additional 15-20 min so that sauce can reduce.  Serve chicken and sauce over couscous.  Serves 6.   
   
  Pomegranate Rice Pilaf
  Prepare 6-oz pkg of long grain & wild rice mix according to package instructions.  Heat 1 Tbsp olive oil in med skillet over med-high heat.  Saute 1 chopped apple, 1 cup chopped celery and 1/2 cup chopped red onion until tender, about 5 min.  Stir in 1/2 cup raisins and 1/2 cup chopped pecans or walnuts; cook additional minute.  Combine with cooked rice and dress with 1/2 cup Pomegranate Salad Refresher; toss thoroughly and serve hot.  Serves 6-8.  
  
  Pomegranate Refreshed Fruit Salad
  In small bowl, whisk together 1/2 cup plain yogurt, 1/4 cup Pomegranate Salad Refresher and 3 Tbsp honey.  In large bowl, combine 2 cups diced cantaloupe, 2 cups diced honeydew melon, 1 cup seedless red grapes, 1 cup seedless green grapes, 2 cups diced pineapple, 3/4 cups diced papaya, 3/4 cup diced mango and 1 cup halved, hulled strawberries.  Mix dressing into fruit mixture; let stand for 15 min to blend flavors and serve immediately.
  
  Bulgar Salad with Nectarines
  Combine 1 cup uncooked bulgar and 1 cup boiling water in large bowl.  Cover and let stand for 1 hour.  Once bulgar has cooled, stir in 1-1/2 cups thinly sliced nectarines, 1/2 cup thinly sliced green onion, 1/4 cup chopped flat leave parsley, 1 Tbsp chopped fresh dill, 3/4 tsp salt, 1/4 tsp pepper and 6 Tbsp Pomegranate Salad Refresher; toss well.  Sprinkle with 3 Tbsp chopped pistachios.  Serves 4.  Nectarines can be substituted with peaches, apricots, plums or figs.
  
  

Nutrition Facts: Serv. Size: 1 Tbsp (15g). Amount per serving: Calories 33, Fat Cal. 23, Total Fat 2.6g (4%dv), Sat. Fat 0.2g (1%dv), Trans Fat 0.0g (0%dv), Cholest. 0.0g (0%dv), Sodium 3.8mg (0%dv), Total Carb. 2.6g (1%dv), Fiber 0.0g (0%dv), Sugars 2.3g, Protein 0.0g, Iron (0%), Vitamin C (0%), Calcium (0%), Vitamin A (0%)  Percent Daily Values (dv) are based on a 2,000 calorie diet. ALL NATURAL, NO ADDITIVES, KOSHER
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Ingredients: Pomegranate juice (from concentrate), cider vinegar, canola/olive oil, sugar, oranges, dried cranberries, sea salt, black pepper.