Honey Cumin Vinaigrette Food

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Honey-Balsamic Vinaigrette image

This simple, flavorful vinaigrette is an ideal dressing for any green salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper


  • In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.


Cumin Vinaigrette image

Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

1/3 cup lemon juice
1/3 cup olive oil
1/3 cup vegetable oil
1/4 cup water
2 teaspoons sugar
2 teaspoons ground cumin
2 teaspoons paprika
1-1/2 teaspoons salt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce


  • In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.


Honey-Lime Vinaigrette image

Perfect on any salad, this dressing is light and refreshing.

Provided by Lisa Weston

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ cup olive oil
¼ cup canola oil


  • Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 5.8 g, Fat 13.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 136.3 mg, Sugar 5 g


Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 teaspoons cumin seeds
1/4 cup extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 large shallot, finely chopped (about 1/2 cup)
One 14.5-ounce can vegetable broth (about 2 cups)
1 1/4 cups whole-grain quinoa, preferably organic
Nonstick vegetable oil spray
One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds
1/2 cup dried cranberries
1 large bunch watercress


  • For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
  • Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
  • For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
  • Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
  • Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
  • Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
  • Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.


Coleslaw with Cumin-Lime Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper


  • For the dressing: Place all ingredients in a blender and blend until smooth.
  • For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams


Broccoli Carrot Salad with Honey Dijon Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup walnut pieces
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli crowns (about 2 small crowns)
1 cup julienned or coarsely grated carrots
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil


  • Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
  • Bring a medium pot of salted water to a boil.
  • Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
  • Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.


Cumin Honey Vinaigrette image

The honey mellows the vinegar just enough to make this an ideal dressing for vegetables and grains.Found in the cookbook "Celebrate! The Basics."

Provided by nemokitty

Categories     Salad Dressings

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
salt and pepper


  • Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
  • Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.


Lime-Cumin Vinaigrette image

A very tasty dressing that I got from Vegetarian Cooking for Everyone by Deborah Madison. According to the cookbook, this dressing goes well with citrus fruits, onions, avacados, and peppers. Delicious.

Provided by I Cook Therefore I

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 11

1 garlic clove, pressed
2 limes, zest of
2 tablespoons lime juice
2 tablespoons green onions, chopped
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons cilantro, chopped


  • Combine the garlic, salt lime zest, juice, green onion, and chile.
  • Toast the cumin and coriander seeds in a dry skillet, cool on a plate.
  • Grind the cooled seeds in a spice mill and add them to the juice mixture.
  • Whisk in the mustard and oil.
  • Add the cilantro just before serving.

Nutrition Facts : Calories 166.2, Fat 18.2, SaturatedFat 2.5, Sodium 1.9, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.3


Orange Cumin Vinaigrette image

Categories     No-Cook     Salad Dressing     Orange     Winter     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 9

1 garlic clove
1/2 teaspoon salt
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
1 tablespoon minced shallot (1 small)
2 teaspoons honey
1 teaspoon cumin seeds, toasted
1/2 cup vegetable oil
1/4 teaspoon black pepper


  • Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
  • Add oil in a slow stream, whisking until well blended, and whisk in pepper.


Honey Cumin Vinaigrette image

A very tropical tangy dressing, excellent when paired with Recipe #31032, another recipe I have posted.

Provided by Meghan

Categories     Salad Dressings

Time 5m

Yield 2/3 cup

Number Of Ingredients 5

1/2 cup orange juice
1 -2 tablespoon olive oil
1 tablespoon honey
2 -3 teaspoons lime juice, to taste
1/4 teaspoon ground cumin


  • Mix all ingrediets together well.


Honey Cumin Banana Vinaigrette image

This is from the Dean Ornish diet for preventing or treating heart disease. It is fat free: the banana imitates the texture and viscosity of oil. Serve over salad greens or over cold steamed vegetables. Cooking time is actually chilling time.

Provided by echo echo

Categories     Salad Dressings

Time 1h2m

Yield 3/4 cup

Number Of Ingredients 8

1 medium ripe banana
1/2 cup water
2 tablespoons sherry wine vinegar
1 tablespoon grainy mustard
1 tablespoon honey
1 tablespoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper


  • Place ingredients in blender in the order given.
  • Blend on high speed 1 minute until creamy and smooth.
  • Refrigerate 1 hour before using.


Cumin Vinaigrette image

From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.

Provided by ratherbeswimmin

Categories     Salad Dressings

Time 6m

Yield 1/2 cup

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar or 1 tablespoon champagne vinegar
1 garlic clove, minced
1/8-1/4 teaspoon salt (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
fresh ground black pepper, to taste


  • In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
  • Whisk in the olive oil; add in pepper to taste.
  • **Low-Fat Cumin Vinaigrette-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, or more to taste; combine well.

Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1

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Top Asked Questions

What to serve with cumin-lime vinaigrette?
Cumin's warm herbal notes blend beautifully with the tang of fresh limes. Salads or simply-prepared vegetables dressed in this cumin-lime vinaigrette would be a great complement to Mexican, South American, or Indian cuisine. If you've wondered how to pair a salad with these ethnic cuisines, this dressing is an easy solution.
How to make cumin lime dressing?
In a small bowl, whisk together the lime juice, olive oil, cumin, and 1/4 teaspoon salt. Adjust the salt to taste. Use on a salad or vegetables or as a marinade. Enjoy. To use the cumin-lime dressing on a salad, toss it with the salad greens immediately before serving. To use it on steamed vegetables, drizzle it over the top.
How do you make honey lime dressing?
This honey-lime dressing is perfect on any salad. It is so light and refreshing. Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin together in a blender; stream olive oil and canola oil into lime juice mixture while blending until well combined.
What is honey balsamic vinaigrette?
Honey-Balsamic Vinaigrette. This simple, flavorful vinaigrette is an ideal dressing for any green salad.

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