Spinach Salad with Cumin Vinaigrette Dressing
One of our many cooking missions is to help folks to ditch their bottled salad dressings. You can just as easily make delicious vinaigrettes and dressings with a few pantry essentials. It’s healthier, cheaper, and most importantly, a lot more fun to get out your whisk and exercise some wrist strength. Today’s recipe post is for a cumin vinaigrette dressing that will definitely inspire you to start ditching those store-bought alternatives.
One thing that I definitely don’t do enough of is open up my spice drawer when creating new salad dressing combinations. However few weeks ago, we featured these Indian-spiced sweet potato patties on a meal plan. I wanted to pair it with an Indian-inspired salad as well, which was the perfect reminder to dig into those spices. A few shakes of cumin turn our simple salad ingredients – tomatoes, cucumbers, and baby spinach – into something exotic and ethnic. We also mix in a dollop of yogurt, which is a great way to make a creamy dressing. The result is a salad dressing that is completely unique and not available from any store but your kitchen pantry.
- Baby spinach – 4 oz., rinsed & dried
- Cucumbers – ½ lb., diced
- Grape tomatoes – 1 cup, halved
- Sherry / red wine vinegar – 1½ tbs.
- Cumin – ⅛ tsp.
- Plain yogurt – 1 tbs.
- Olive oil – 3 tbs.
- Spinach / Cucumbers / Tomatoes – Prep as directed
- Make vinaigrette by mixing together vinegar, cumin, salt, 1 tbs. yogurt, and oil. Toss with salad fixings