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Orange Cumin Vinaigrette

Orange Cumin Vinaigrette

  • Prep

    10 m
  • Ready In

    10 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
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Reviews

sueb
5

sueb

5/1/2013

Easy to make! I subbed apple cider vinegar for te rice vinegar. Fabulous taste! I've made this twice since getting the recipe. It is great poured over cooked grains. This is wonderful as a dressing for sweet potato saad. I can't wait to try this on other exciting food combinations!

JOHNZORNES
1

JOHNZORNES

4/11/2014

Super easy and great flavor. You can't go wrong here so give it a try. I am making it again tonight.

ringmyjennabelle
0

ringmyjennabelle

12/11/2013

Thanks for yet another great recipe John. It's exactly what I was craving with my spinach salad. I also tossed in some dried cranberries and almonds to complement the flavor. YUM!

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