Name: Toasted Spice Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1 ½ tsp coriander seed; 1 ½ tsp fennel seed; 1 ½ tsp cumin seed; 1 ½ tsp caraway seed; 1 ½ tsp Dijon mustard; 2 ½ tbsp lemon juice or white vinegar; ⅓ cup olive oil

This toasted vinaigrette adds complex spice flavors. It can be used as a salad dressing or a marinade.

Recommended Diets: in-center and home dialysis, early stage CKD, diabetes

1 ½ tsp coriander seed

1 ½ tsp fennel seed

1 ½ tsp cumin seed

1 ½ tsp caraway seed

1 ½ tsp Dijon mustard

2 ½ tbsp lemon juice or white vinegar

⅓ cup olive oil

Toast spices in a dry pan over medium heat (no oil). Stir occasionally, until spices are toasted and fragrant (about 1-2 minutes).

Grind spices using a mortar and pestle or old coffee grinder.

Add toasted spices, Dijon mustard, vinegar or lemon juice, olive oil to a container with a lid and shake vigorously to combine.

Add to salads or use as a marinade.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients