With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.

Martha Stewart Living, April 2002

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Credit: Richard Gerhard Jung

Recipe Summary

Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

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