BVR: Cumin Vinaigrette

[Guest guest]

* Exported from MasterCook Mac *

 

Cumin Vinaigrette

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar (or sherry vinegar)

1 small garlic clove -- minced

1/8 teaspoon salt (1/8 to 1/4) -- to taste

1/2 teaspoon ground cumin

1/2 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

freshly ground pepper -- to taste

 

Mix together the lemon juice and vinegar with the garlic, salt, cumin,

and Dijon mustard using a fork or a small whisk. Stir in the olive oil.

Add pepper to taste.

 

• Low-fat Cumin Vinaigrette • For a low-fat dressing, 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, more

to taste, if using yogurt.

 

Makes 1/2 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 655 Calories; 73g Fat (98%

calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 41mg

Sodium

 

NOTES : Cumin gives this vinaigrette a Mediterranean/Mexican flavor. It

goes particularly well with substantial bean, egg, and grain salads, and

it's also very nice with carrot salads, both cooked and raw.

 

_____