Total Time
6mins
Prep 5 mins
Cook 1 min

From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads—cooked or raw.

Ingredients Nutrition

Directions

  1. In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
  2. Whisk in the olive oil; add in pepper to taste.
  3. **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.

Reviews

(1)
Most Helpful

Nice and simple. I stirred this into a veggie and couscous salad, and I was very pleased with the results. Thanks for posting!

Aunt Cookie January 11, 2007

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