Nogada dressing

alexandra romero
As we get closer to September, Mexicans can't help but think about the famous chiles en nogada, as they combine sweet and savory flavors, which are even more delicious when fresh nogada and pomegranate are added.Although we love this delicacy created in 1821 by the nuns of the Santa Mónica convent to celebrate Mexico's Independence, we gave it a twist and prepared this nogada dressing for your salads, but you can also use it to prepare chicken breasts or pasta, give it a try!Click here to see more recipes with nogada!
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Ingredients
4
Servings
  • 1 cup milk
  • 1/2 cups walnuts, clean and peeled
  • 1/2 cups cream cheese
  • salt
  • 1/2 teaspoons nutmeg
  • lettuce
  • 1/2 cups pomegranate, de-seeded
  • 1/2 cups walnuts, chopped
Preparation
15 mins
Low
  • Place the walnut and milk in a bowl and let it sit for an hour.
  • Blend the milk, walnut, cream cheese, salt, and nutmeg until you obtain a smooth dressing, but not too thick.
  • Place the lettuce, pomegranate, and walnut in a bowl and drizzle with the nogada dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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