Honey Cumin Vinaigrette Food

CUMIN VINAIGRETTE

Steps:

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

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

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.

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.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

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.

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.

CUMIN SPICED HONEY CARROTS WITH LEMON CORIANDER VINAIGRETTE

Steps:

• In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
• Transfer to a bowl; set aside.
• In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
• Grind coriander in a spice or coffee grinder into a fine powder.
• Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
• Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
• Serve over bib lettuce, if desired.

ORANGE CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.

HONEY CUMIN VINAIGRETTE

Steps:

• Mix all ingrediets together well.