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Citrus-Cumin Vinaigrette

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

Recipe information

  • Yield

    makes 3/4 cup

Ingredients

1 teaspoon cumin seeds
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt

Preparation

  1. Step 1

    Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.

    Step 2

    Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 66

    Step 5

    Fat: 4g

    Step 6

    Cholesterol: 0mg

    Step 7

    Carbohydrate: 9g

    Step 8

    Sodium: 34mg

    Step 9

    Protein: 1g

    Step 10

    Fiber: 0g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSalad DressingSaladCondimentOrangeCitrusFruitDairy FreeGluten FreeVegetarianQuickEasyMeal PrepMake AheadCookbooks
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