Easy Cumin Citrus Vinaigrette Recipes

EASY CUMIN CITRUS VINAIGRETTE

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

CUMIN VINAIGRETTE

Steps:

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

CITRUS VINAIGRETTE

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.

CITRUS-CUMIN VINAIGRETTE

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.

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Steps:

• For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
• For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
• Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

CUMIN-CITRUS VINAIGRETTE

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 CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with salt.
• Wisk together the mashed garlic with the juices and remaining ingredients except the oil.
• Add oil in a very slow stream whisking into the dressing as to incorporate.

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

CUMIN VINAIGRETTE

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.