Citrus Cumin Salad Dressing Recipes

ORANGE CUMIN VINAIGRETTE

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.

EASY CUMIN CITRUS VINAIGRETTE

Steps:

• Whisk together oil, juice, cilantro, cumin, salt (optional), and pepper in a small dish.
• Drizzle over salad and toss together.
• Makes about 5 tablespoons of dressing; enough for a 6-cup salad recipe, or for 4 individual salads.
• If you'd like to make this recipe ahead of time, store in an airtight container in the refrigerator for up to 2 days.
• Makes 4 servings

CITRUS-CUMIN SALAD DRESSING

Steps:

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

CUMIN VINAIGRETTE

Steps:

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

CITRUS-CUMIN VINAIGRETTE

Steps:

• Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
• Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Steps:

• For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
• For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
• Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

CITRUS SALAD WITH CUMIN VINAIGRETTE

Steps:

• Prepare the vinaigrette:.
• In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
• Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
• Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
• Pour the dressing over all and serve immediately.
• Enjoy!

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.