Best Cumin Honey Vinaigrette Recipes

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HONEY CUMIN VINAIGRETTE



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

Steps:

  • Mix all ingrediets together well.

CUMIN HONEY VINAIGRETTE



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

Steps:

  • 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.

CUMIN SPICED HONEY CARROTS WITH LEMON CORIANDER VINAIGRETTE



Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette image

A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 8 cups

Number Of Ingredients 10

6 quarts water
2 cups clover honey
2 quarts carrots, sliced diagonally
2 teaspoons coriander seeds, whole
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 teaspoons dijon-style mustard
2 3/4 teaspoons salt, divided
1 1/4 teaspoons ground black pepper, divided
1/4 cup ground cumin

Steps:

  • In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
  • Transfer to a bowl; set aside.
  • In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
  • Grind coriander in a spice or coffee grinder into a fine powder.
  • Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
  • Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
  • Serve over bib lettuce, if desired.

Nutrition Facts : Calories 497.1, Fat 21.3, SaturatedFat 2.9, Sodium 898.7, Carbohydrate 82.8, Fiber 3.9, Sugar 74.8, Protein 1.9

HONEY CUMIN BANANA VINAIGRETTE



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

Steps:

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

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE



CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE image

Categories     Leafy Green     Vegetable     Side     No-Cook     Vegetarian

Yield 6 to 8 servings

Number Of Ingredients 18

1 large red onion, diced
2 large avocados, peeled, pitted and diced
1 large red bell pepper, seeded and diced
1 English cucumber, trimmed, peeled and diced
6 medium radishes, trimmed and diced
1 cup pitted black olives, diced
Cumin-Honey Vinaigrette:
(makes 1-1/2 cups)
4 tablespoons plus 2 teaspoons fresh lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons chopped fresh cilantro
1-1/2 tablespoons ground cumin
1 tablespoon seeded minced jalapeno peppers
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1 large head iceberg lettuce, diced
1 (5 ounce) bag mixed baby spring salad greens

Steps:

  • In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives. In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the olive oil through the feed hole in the cap. Taste and season with salt and pepper. Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes. Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette. Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.

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