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Cumin-Cinnamon Vinaigrette/Salad

Cumin-Cinnamon Vinaigrette (wheat-free, soy-free, nut-free)
Recipe from eat, drink & be vegan by Dreena Burton published by Arsenal Pulp Press.

I really enjoy the sour punch in this vinaigrette, and the slight taste of cinnamon lightens the smokier cumin. 

2 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
3 1/2 - 4 tbsp agave nectar, or another liquid sweetener
1 tsp Dijon mustard
1/4 tsp ground cumin
1/8 tsp cinnamon
1 pinch allspice
1/2 tsp (rounded) sea salt
1/4 - 1/3 cup olive oil

With a hand blender or in a blender, combine all ingredients (start with 3 1/2 tbsp sweetener and 1/4 cup oil, then adjust to taste) and puree until emulsified.  Makes 3/4 cup. 

Try this vinaigrette in a Baby Spinach & Fennel Salad:

5–6 cups fresh baby spinach
1⁄2 cup fennel bulb, thinly sliced
1⁄4 cup green onions, thinly sliced
2 tbsp dried cranberries
1⁄4 cup walnuts (preferably toasted)
2–21⁄2 tbsp Cumin-Cinnamon
Vinaigrette (or more to taste)
1 ripe avocado, thinly sliced.
In a large bowl, combine salad ingredients except vinaigrette and avocado. Toss with vinaigrette, and top with the sliced avocado.

Makes 4 servings as a side salad.