Honey Cumin Banana Vinaigrette Recipes

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.

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.

CUMIN VINAIGRETTE

Steps:

• 1. Whisk together till emulsified. Per serving: 69 calories, 7 gram of total fat, (92% calories from fat), 0 gram protein, 2 grams carbs, 0 mg cholesterol, 329 mg sodium

HONEY CUMIN VINAIGRETTE

Steps:

• Mix all ingrediets together well.

CUMIN VINAIGRETTE

Steps:

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

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.