ORANGE CUMIN VINAIGRETTE
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
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
KATIE'S ROASTED GARLIC VINAIGRETTE
Steps:
- Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper.
- Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.
ORANGE CUMIN VINAIGRETTE
Categories No-Cook Salad Dressing Orange Winter Gourmet
Yield Makes about 1 cup
Number Of Ingredients 9
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.
ROASTED GARLIC
Provided by Food Network
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.
CUMIN VINAIGRETTE
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
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.
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
CUMIN VINAIGRETTE
From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 6m
Yield 1/2 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1
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