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Cilantro-Orange Dressing

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  15 Minutes
  Makes about 1 cup
1/2 cup fresh orange juice
1 teaspoon cumin seeds
1/2 cup lightly packed cilantro leaves
1 tablespoon fresh lemon juice
1/4 cup canola oil
cayenne pepper
In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.

Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.

Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.


The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 cup
Calories: 69
Fat. Total: 7g
% Cal. from Fat: 91%
Carbohydrates, Total: 2g
Sodium: 2mg
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