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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads—cooked or raw. Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar or 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 |
Directions:
1. In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
2. Whisk in the olive oil; add in pepper to taste.
3. **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.
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