Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The flavor of toasted cumin seeds comes through in Cumin Vinaigrette. Use Cumin Vinaigrette over your favorite roasted vegetable or in the recipe, Roasted Carrot and Beet Salad with Feta, Pulled Parsley.

Hugh Acheson
Recipe by Cooking Light November 2011

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Credit: Rinne Allen

Recipe Summary test

Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

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Source

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen

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