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Orange Cumin Vinaigrette

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

10 m servings 83 cals
Original recipe yields 8 servings (0 cup)

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Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 83 calories; 9.1 g fat; 0.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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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 d...

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

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!