Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/3 cup vegetable oil
- 1/4 cup water
- 2 teaspoons sugar
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1-1/2 teaspoons salt
- 2 garlic cloves, minced
- 1/4 teaspoon hot pepper sauce
- In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Cumin Vinaigrette in Taste of Home February/March 1999, p57
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