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