Cumin Jalapeno Vinaigrette | Golden Vision Clinic
1003
post-template-default,single,single-post,postid-1003,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-,select-theme-ver-3.10,wpb-js-composer js-comp-ver-5.5.2,vc_responsive

Cumin Jalapeno Vinaigrette

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable at Golden Vision Clinic

  • 1 Jalapeno, ribs and seed removed, roughly chopped
  • 1 garlic clove, crushed
  • 2 tsp whole grain mustard
  • 2 Tbsp lime juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp agave nectar or raw honey
  • ½ tsp ground cumin
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup extra virgin olive oil
  • 3 Tbsp cilantro, chopped
  1. Place all ingredients except cilantro in a blender and puree. Add cilantro and pulse to incorporate.
  2. Keep refrigerated for up to 7 days.
Lutein + Zeaxanthin ● 11mcg
Omega-3 ● 47mg
Vitamin E ● 4%DV

MAKES 1 CUP ● SERVES 12