Red Pepper And Cumin Vinaigrette Recipes

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

Ingredients

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.

SPICED BALSAMIC VINAIGRETTE

Spiced Balsamic Vinaigrette image

Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.

Provided by ANGELBEBEBOO

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

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 shallot, minced
2 cloves garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
salt and ground black pepper to taste

Steps:

Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 4.6 g, Fat 18.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 2.1 g

QUINOA SALAD WITH RED PEPPER AND CUMIN VINAIGRETTE

Quinoa Salad With Red Pepper And Cumin Vinaigrette image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
2 shallots, peeled and minced
1 cup corn kernels
1 medium zucchini, diced
3 cups cooked quinoa
1/2 cup red pepper and cumin vinaigrette (see recipe)
Salt and freshly ground pepper to taste
1 tablespoon chopped cilantro

Steps:

Heat the oil in a large nonstick skillet over medium heat. Add the shallots and saute for about 20 seconds. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.
Place the quinoa in a large bowl and toss well with the corn and zucchini. Mix in the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 7 grams

RED PEPPER AND CUMIN VINAIGRETTE

Red Pepper and Cumin Vinaigrette image

This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.

Provided by Molly O'Neill

Categories easy, condiments, salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup red pepper juice (see recipe)
1 teaspoon sherry vinegar
1 teaspoon almond oil
1/8 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 185 milligrams, Sugar 3 grams

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Red Pepper Vinaigrette for Roasted Vegetables image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups an assortment of steamed vegetables: (each cut into different shapes, either sliced, diced or cut into strips) yellow squash, zucchini, broccoli and carrots
1/2 cup raw mushrooms, sliced
1/2 cup roasted red peppers (fresh or from jar)
Dijon mustard to taste
2 parboiled cloves of garlic
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/4 hazelnut oil
1/4 cup vegetable oil
Salt and freshly ground black pepper

Steps:

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

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

Ingredients

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

CABBAGE AND RED PEPPER SALAD WITH LIME-CUMIN VINAIGRETTE

Cabbage and Red Pepper Salad With Lime-Cumin Vinaigrette image

Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.

Provided by TxGriffLover

Categories Vegetable

Time 9h

Yield 5 cups, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb green cabbage, shredded fine (about 1/2 medium head)
1 teaspoon table salt
2 tablespoons lime juice
1 teaspoon grated lime zest (from 1 lime)
2 tablespoons olive oil
1 tablespoon rice vinegar (or sherry vinegar)
1 tablespoon honey
1 teaspoon ground cumin
1 pinch cayenne pepper
1 red bell pepper, seeded and cut into thin strips
table salt

Steps:

Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.

RED PEPPER VINAIGRETTE

Red Pepper Vinaigrette image

This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!

Provided by Happy Harry 2

Categories Peppers

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons onions, chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 roasted red pepper
1 pinch rosemary
1 pinch thyme

Steps:

Combine all ingredients in a blender.
Blend until thoroughly mixed.

RED PEPPER VINAIGRETTE

Red Pepper Vinaigrette image

Provided by Martha Stewart

Categories Vegetables

Yield Makes 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup Red Pepper Coulis
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.

RED PEPPER VINAIGRETTE

Red Pepper Vinaigrette image

Categories Sauce No-Cook Quick & Easy Salad Dressing Vinegar Bell Pepper Gourmet

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped red bell pepper

Steps:

In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.

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