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This is an easy to make, tangy salad dressing, using pomegranate molasses as well as oil, vinegar and mustard.
Store in refrigerator if keeping for more than 1 week.
Ground yellow mustard seeds are an ideal emulsifier to add to any salad dressing. When used in a recipe like this one, the dressing will not separate for 5 to 10 minutes after shaking
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