Toasted Spice Vinaigrette


2 teaspoons sesame seeds
1 teaspoon whole cumin seeds
1 teaspoon whole brown or yellow mustard seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole aniseeds
1/4 cup NAKANO Seasoned Rice Vinegar Basil & Oregano
1 teaspoon country-style Dijon mustard
1 teaspoon finely minced garlic
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil


In a small skillet, toast seeds over medium-high heat, shaking pan frequently to toast evenly. When seeds begin to pop and become fragrant (about 3 minutes), immediately remove pan from heat. Let cool slightly; use a mortar and pestle or spice grinder to grind spices to a medium grind. Transfer spices to a small bowl; stir in seasoned rice vinegar, mustard, garlic, salt, and pepper. Whisk in the oil; set aside. Use vinaigrette to marinate/dress vegetables, such as carrots, potatoes, green beans, brussel sprouts, or cauliflower (toss in marinade while hot and serve at room temperature). Or use to dress cole slaw, tossed greens or spinach. Or spoon over grilled lamb, fish, pork, or chicken. 5 servings, 2 tablespoons each.


Per serving:  140 calories, 1g protein, 3g carb, 0g fiber, 14g fat( 2g sat. fat), 0mg chol, 400mg sodium

Toasted Spice Vinaigrette
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