Best Citrus Cumin Vinaigrette Recipes

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JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE



Jicama and Orange Salad with Citrus-Cumin Vinaigrette image

This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 4

2 oranges
1 jicama (about 1 1/2 pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette

Steps:

  • Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.

Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g

CITRUS-CUMIN VINAIGRETTE



Citrus-Cumin Vinaigrette image

With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt

Steps:

  • Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
  • Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

Nutrition Facts : Calories 66 g, Fat 4 g, Protein 1 g, Sodium 34 g

CITRUS SALAD WITH CUMIN VINAIGRETTE



Citrus Salad With Cumin Vinaigrette image

Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

Provided by Sharon123

Categories     Citrus

Time 10m

Yield 12 serving(s)

Number Of Ingredients 14

2/3 cup citrus juice, reserved from salad fruit
2/3 cup olive oil
1/3 cup white wine vinegar
2 garlic cloves, minced
1 tablespoon Dijon mustard or 1 tablespoon spicy brown mustard
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
18 leaves red leaf lettuce, cut in half crosswise
3 endives, sliced
1/4 cup fennel, sliced in slivers (optional)
3 large grapefruits, peeled, sectioned, and seeded, 1/3 cup juice reserved
2 oranges, peeled, sectioned, and seeded, 1/3 cup juice reserved
1 large red onion, chopped

Steps:

  • Prepare the vinaigrette:.
  • In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
  • Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
  • Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
  • Pour the dressing over all and serve immediately.
  • Enjoy!

CUMIN-CITRUS VINAIGRETTE



Cumin-Citrus Vinaigrette image

Categories     No-Cook     Salad Dressing     Orange     Spice     Summer     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 6

1/3 cup fresh orange juice
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cumin
6 tablespoons grapeseed oil or olive oil

Steps:

  • Whisk fresh orange juice, shallot, fresh lemon juice, grated orange peel and cumin in small bowl to blend. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.

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