Best 4 Honey Cumin Vinaigrette Recipes

Craving a versatile and flavorful dressing to elevate your culinary creations? Look no further than honey cumin vinaigrette, a harmonious blend of sweet, tangy, and savory flavors. This remarkable vinaigrette offers a delightful balance of flavors, making it a perfect accompaniment to a variety of dishes, ranging from crisp salads to grilled meats. With its versatility, it can transform ordinary meals into extraordinary culinary experiences. So, let's embark on a journey to discover the secrets behind crafting the perfect honey cumin vinaigrette, a dressing that will tantalize your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

Tips:

To make the most flavorful vinaigrette, use fresh, high-quality ingredients. If possible, use organic honey and freshly ground cumin seeds.
If you don't have fresh cumin seeds, you can use ground cumin powder. However, the flavor will be less intense.
You can adjust the amount of honey and vinegar in the vinaigrette to suit your taste preferences. If you like a sweeter vinaigrette, add more honey. If you prefer a more tangy vinaigrette, add more vinegar.
This vinaigrette is great on salads, roasted vegetables, and grilled meats. It can also be used as a marinade for chicken, fish, or tofu.
Store the vinaigrette in a jar or container with a tight-fitting lid. It will keep in the refrigerator for up to 2 weeks.

Conclusion:

Honey cumin vinaigrette is a versatile and flavorful dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add flavor to your food, give honey cumin vinaigrette a try!

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