Cumin Balsamic Vinaigrette Recipes

OUR FAVORITE BALSAMIC VINAIGRETTE

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

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

Time 10m

Yield 8

Number Of Ingredients 7

Our Favorite Balsamic Vinaigrette image

Steps:

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

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

Cumin Vinaigrette image

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.

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

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

Cumin Vinaigrette image

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

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar or 1 tablespoon champagne vinegar
1 garlic clove, minced
1/8-1/4 teaspoon salt (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
fresh ground black pepper, to taste

LIME CUMIN VINAIGRETTE

This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 9

Lime Cumin Vinaigrette image

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.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil

BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT

Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Beets With Creamy Balsamic Vinaigrette and Mint image

Steps:

Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

Ingredients

3 cloves garlic, unpeeled
2 large beets (about 1 pound)
1/3 cup 2-percent plain Greek yogurt
1 tablespoon low-sodium vegetable broth or water
2 teaspoons white balsamic vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons fresh small mint leaves
1 tablespoon roasted or raw unsalted pistachios, chopped