RECIPES FOR HEALTH Lime Cumin Vinaigrette
Posted: Thu Feb 10, 2011 9:56 am
RECIPES FOR HEALTH
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Ingredients
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil
Method
1. Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.
Yield: Makes 3/4 cup.
Advance preparation: Dressings with citrus juice are best shortly after they’re made. Unlike in vinegar-based dressings, the flavors change over time  and not for the better.
Nutritional information per 2 tablespoons: 168 calories; 2 grams saturated fat; 4 grams polyunsaturated fat; 13 grams monounsaturated fats; 0 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 10 milligrams sodium (does not include salt to taste); 0 grams protein
Recipe by Rose Martha Schulman
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Ingredients
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil
Method
1. Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.
Yield: Makes 3/4 cup.
Advance preparation: Dressings with citrus juice are best shortly after they’re made. Unlike in vinegar-based dressings, the flavors change over time  and not for the better.
Nutritional information per 2 tablespoons: 168 calories; 2 grams saturated fat; 4 grams polyunsaturated fat; 13 grams monounsaturated fats; 0 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 10 milligrams sodium (does not include salt to taste); 0 grams protein
Recipe by Rose Martha Schulman