Best 12 Citrus Salad With Cumin Vinaigrette Recipes

EASY CUMIN CITRUS VINAIGRETTE

Steps:

• Whisk together oil, juice, cilantro, cumin, salt (optional), and pepper in a small dish.
• Drizzle over salad and toss together.
• Makes about 5 tablespoons of dressing; enough for a 6-cup salad recipe, or for 4 individual salads.
• If you'd like to make this recipe ahead of time, store in an airtight container in the refrigerator for up to 2 days.
• Makes 4 servings

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Steps:

• For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
• For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
• Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

ORANGE CUMIN VINAIGRETTE

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.

SALAD WITH CITRUS VINAIGRETTE

Steps:

• Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
• In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.

CITRUS SALAD WITH CUMIN VINAIGRETTE

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!

SALAD WITH CITRUS VINAIGRETTE

Steps:

• Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
• TIP: To turn this into an entree top with scallops, chicken or fish.

CITRUS-CUMIN SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with 1/4 tsp salt, then whisk together with orange and lime juices, shallot, honey cumin and remaining 1/4 tsp salt. Add oil in a slow stream, whisking until well blended. Whisk in pepper.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

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.

CITRUS-CUMIN VINAIGRETTE

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.

CUMIN VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.

CUMIN-CITRUS VINAIGRETTE

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.

JICAMA AND ORANGE SALAD WITH 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.