Try this Lime-Cumin Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, then add them to the juice mixture. Whisk in the mustard and the oil. Taste and adjust balance as need. Let the dressing stand for at least 15 minutes; add the cilantro just before using. Recipe by: Deborah Madison - Vegetarian Cooking for Everyone
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 1 servings | ||
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Calories: 193 | ||
Calories from Fat: 173 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 105.3mg | 3 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.6g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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