Golden Salad With Cumin Vinaigrette Recipe - Cooking Index
Golden Salad With Cumin Vinaigrette Recipe - Cooking Index
Don't season this salad until just before serving, or it will become watery.
Courses: Salads| 2 tablespoons | Fresh lemon juice | |
| 1 teaspoon | Dijon mustard | |
| 1 teaspoon | Minced garlic | |
| 1 teaspoon | Ground cumin | |
| 1 teaspoon | Sugar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | Extra-virgin olive oil | |
| 2 | Seedless cucumbers - peeled, diced 1/2" | |
| 2 | Papayas - seeded, diced 1/2" | |
| 4 | Ripe tomatoes - diced 1/2" | |
| 4 | Carrots - coarsely grated | |
| 4 | Scallions - thinly sliced | |
| 1/3 cup | Chopped cilantro leaves |
Combine the lemon juice, mustard, garlic, cumin, sugar, salt and pepper in a bowl. Whisking constantly, drizzle in the oil until slightly thickened. Set aside.
In a large salad bowl, combine the cucumbers, papayas, tomatoes, carrots and scallions.
Toss with reserved vinaigrette and cilantro. Serve immediately.
This recipe yields 8 servings.
Per serving: 150 calories, 18g carbohydrate, 2g protein, 8g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 10-24-2004
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