Cumin Vinaigrette

Submitted by ratherbeswimmin

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

 

• Ready In: 6mins
• Ingredients: 8
• Yields: 1/2 cup

ingredients

• 1 tablespoon fresh lemon juice
• 1 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

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

[Aunt Cookie]

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