Lime And Cumin Vinaigrette Recipes

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

Steps:

• In a bowl whisk together the lime juice, the lemon juice, the cumin, the chili powder, and the salt, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

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.

Steps:

• Combine the garlic, salt lime zest, juice, green onion, and chile.
• Toast the cumin and coriander seeds in a dry skillet, cool on a plate.
• Grind the cooled seeds in a spice mill and add them to the juice mixture.
• Whisk in the mustard and oil.
• Add the cilantro just before serving.