Cumin Citrus Vinaigrette Recipes

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CUMIN VINAIGRETTE



Cumin Vinaigrette image

Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

1/3 cup lemon juice
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup water
2 teaspoons sugar
2 teaspoons ground cumin
2 teaspoons paprika
1-1/2 teaspoons salt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

  • In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

EASY CUMIN CITRUS VINAIGRETTE



Easy Cumin Citrus Vinaigrette image

Provided by The Plant-Powered Dietitian

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
½ orange, juiced (about 3 tablespoons)
1 tablespoon chopped fresh cilantro
¼ teaspoon ground cumin
Salt (as desired, optional)
Freshly ground black pepper to taste

Steps:

  • Whisk together oil, juice, cilantro, cumin, salt (optional), and pepper in a small dish.
  • Drizzle over salad and toss together.
  • Makes about 5 tablespoons of dressing; enough for a 6-cup salad recipe, or for 4 individual salads.
  • If you'd like to make this recipe ahead of time, store in an airtight container in the refrigerator for up to 2 days.
  • Makes 4 servings

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE CUMIN VINAIGRETTE



Orange Cumin Vinaigrette image

Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind, just a jar with a lid. This 'make and shake' method should be used only if you are going to eat your salad right away.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Dijon mustard
1 ½ teaspoons grated orange zest
1 teaspoon ground cumin, or to taste
¼ teaspoon red pepper flakes, or to taste
1 tablespoon fresh orange juice
¼ cup rice vinegar
⅓ cup olive oil, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper

Steps:

  • Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
  • Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.7 g, Fat 9.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 24.2 mg, Sugar 0.2 g

CITRUS-CUMIN VINAIGRETTE



Citrus-Cumin Vinaigrette image

With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt

Steps:

  • Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
  • Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

Nutrition Facts : Calories 66 g, Fat 4 g, Protein 1 g, Sodium 34 g

CUMIN VINAIGRETTE



Cumin Vinaigrette image

From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.

Provided by ratherbeswimmin

Categories     Salad Dressings

Time 6m

Yield 1/2 cup

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar or 1 tablespoon champagne vinegar
1 garlic clove, minced
1/8-1/4 teaspoon salt (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
fresh ground black pepper, to taste

Steps:

  • In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
  • Whisk in the olive oil; add in pepper to taste.
  • **Low-Fat Cumin Vinaigrette-replace the 1/3 cup olive oil with 1 tablespoon olive oil and 4 tablespoons plain nonfat yogurt or 5 tablespoons low-fat buttermilk; add 1 tablespoon water, or more to taste; combine well.

Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1

ORANGE CUMIN VINAIGRETTE WITH ROASTED GARLIC



Orange Cumin Vinaigrette with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 8

1 teaspoon cumin seeds
1/3 cup orange juice, preferably freshly squeezed
Grated zest of one well washed orange
1 tablespoon sherry vinegar
1/4 cup roasted garlic pulp
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.

CUMIN-CITRUS VINAIGRETTE



Cumin-Citrus Vinaigrette image

Categories     No-Cook     Salad Dressing     Orange     Spice     Summer     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

1/3 cup fresh orange juice
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cumin
6 tablespoons grapeseed oil or olive oil

Steps:

  • Whisk fresh orange juice, shallot, fresh lemon juice, grated orange peel and cumin in small bowl to blend. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.

CITRUS SALAD WITH CUMIN VINAIGRETTE



Citrus Salad With Cumin Vinaigrette image

Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

Provided by Sharon123

Categories     Citrus

Time 10m

Yield 12 serving(s)

Number Of Ingredients 14

2/3 cup citrus juice, reserved from salad fruit
2/3 cup olive oil
1/3 cup white wine vinegar
2 garlic cloves, minced
1 tablespoon Dijon mustard or 1 tablespoon spicy brown mustard
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
18 leaves red leaf lettuce, cut in half crosswise
3 endives, sliced
1/4 cup fennel, sliced in slivers (optional)
3 large grapefruits, peeled, sectioned, and seeded, 1/3 cup juice reserved
2 oranges, peeled, sectioned, and seeded, 1/3 cup juice reserved
1 large red onion, chopped

Steps:

  • Prepare the vinaigrette:.
  • In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
  • Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
  • Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
  • Pour the dressing over all and serve immediately.
  • Enjoy!

CITRUS-BASIL VINAIGRETTE



Citrus-Basil Vinaigrette image

This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.

Provided by Karen R.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
¼ lemon, zested
½ teaspoon salt
1 tablespoon honey
⅛ cup chopped fresh basil
1 teaspoon white wine vinegar

Steps:

  • In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 5.6 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 291.5 mg, Sugar 5.1 g

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