Cumin-Lime Vinaigrette

Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.

This recipe goes with Green Bean, Corn, and Roasted Poblano Chile Salad

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 70%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 1.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 199mg
  • Calcium: 1mg

Ingredients

  • 1 cup vegetable broth
  • 2 teaspoons cornstarch
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.
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