Cuminhoneyvinaigrette Recipes

CUMIN HONEY VINAIGRETTE

Steps:

• Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
• Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.

HONEY CUMIN VINAIGRETTE

Steps:

• Mix all ingrediets together well.

LIME-CUMIN VINAIGRETTE

Steps:

• Combine the garlic, salt lime zest, juice, green onion, and chile.
• Toast the cumin and coriander seeds in a dry skillet, cool on a plate.
• Grind the cooled seeds in a spice mill and add them to the juice mixture.
• Whisk in the mustard and oil.
• Add the cilantro just before serving.

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.

HONEY CUMIN BANANA VINAIGRETTE

Steps:

• Place ingredients in blender in the order given.
• Blend on high speed 1 minute until creamy and smooth.
• Refrigerate 1 hour before using.

LIME CUMIN VINAIGRETTE

Steps:

• Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.

CUMIN VINAIGRETTE

Steps:

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