Cumin-Lime Vinaigrette
Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.
Yield: 1 cup (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
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
- 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.
Cumin-Lime Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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