Best Orange 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

ORANGE CUMIN VINAIGRETTE



Orange Cumin Vinaigrette image

Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind, just a jar with a lid. This 'make and shake' method should be used only if you are going to eat your salad right away.

Provided by Chef John

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

Time 10m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Dijon mustard
1 ½ teaspoons grated orange zest
1 teaspoon ground cumin, or to taste
¼ teaspoon red pepper flakes, or to taste
1 tablespoon fresh orange juice
¼ cup rice vinegar
⅓ cup olive oil, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper

Steps:

  • Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
  • Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.7 g, Fat 9.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 24.2 mg, Sugar 0.2 g

ORANGE CUMIN VINAIGRETTE



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

Steps:

  • 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.

CARROTS IN ORANGE-CUMIN VINAIGRETTE



Carrots in Orange-Cumin Vinaigrette image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 15m

Yield Four servings

Number Of Ingredients 9

2 teaspoons cumin seeds
1/4 cup orange juice
1/2 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
2 tablespoons Champagne vinegar
1 tablespoon olive oil
8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks
1 tablespoon finely chopped Italian parsley

Steps:

  • Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
  • Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
  • Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE CUMIN VINAIGRETTE WITH ROASTED GARLIC



Orange Cumin Vinaigrette with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 8

1 teaspoon cumin seeds
1/3 cup orange juice, preferably freshly squeezed
Grated zest of one well washed orange
1 tablespoon sherry vinegar
1/4 cup roasted garlic pulp
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.

CUMIN CRUSTED PORK TENDERLOIN WITH ORANGE CILANTRO VINAIGRETTE



Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette image

Make and share this Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette recipe from Food.com.

Provided by roxy_froggy25

Categories     Pork

Time 45m

Yield 2 pork tenderloin, 2 serving(s)

Number Of Ingredients 14

2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons whole cumin seeds
2 lbs pork tenderloin
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon white wine vinegar
1/4 cup olive oil
2 tablespoons minced scallions
1/3 cup fresh cilantro, chopped

Steps:

  • 1. Preheat oven to 450.
  • 2. Mix together the ground coriander, salt, ground pepper, and cumin seeds.
  • 3. Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices. Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
  • 4. Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
  • 5. For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.

Nutrition Facts : Calories 939.4, Fat 59.2, SaturatedFat 13.2, Cholesterol 299.4, Sodium 1974.1, Carbohydrate 4.4, Fiber 1.8, Sugar 0.8, Protein 94.2

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

QUINOA SALAD WITH ORANGE-CUMIN VINAIGRETTE



Quinoa Salad With Orange-Cumin Vinaigrette image

Make and share this Quinoa Salad With Orange-Cumin Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 teaspoon salt
1/3 cup dried apricot, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 Tbs.)
2 tablespoons chopped fresh parsley
2 tablespoons chopped cilantro
2 tablespoons chopped of fresh mint
1 tablespoon grated orange zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons olive oil
2 oranges, peels sliced off and sections cut out

Steps:

  • Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
  • Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
  • Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Nutrition Facts : Calories 373.9, Fat 13.5, SaturatedFat 1.5, Sodium 160.4, Carbohydrate 58.8, Fiber 6.8, Sugar 21.2, Protein 9.1

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