Salad with Lime-Cumin Vinaigrette

We had a lot of leftovers from the tandoori-style chicken the other night. I decided to throw the cold pieces into a salad and make a vinaigrette with flavors that echo the Indian style of the chicken. This is pretty versatile because you can use whatever leftover meat you have, whatever veggies you want for the salad, and whatever combination of flavors is best for the dressing to complement the meat.

Lime-Cumin Salad Dressing

1 tablespoon rice wine vinegar (can substitute white wine vinegar)
1 teaspoon lime juice
1/2 teaspoon lime zest
1/4 teaspoon cumin
1/4 teaspoon honey
1/4 teaspoon salt
2 1/2 tablespoons extra virgin olive oil (can substitute vegetable oil for milder flavor)

Mix all ingredients but the olive oil in a small bowl using a fork or a whisk. Now, beating the mixture rapidly, stream in the olive oil until the ingredients emulsify and turn a little cloudy. Taste and season to your liking. (Note: you could also put all the ingredients in a small jar with a lid and shake vigorously until it forms an emulsion)

Fresh Salad

serves 2

8-10 leaves of Romaine lettuce, roughly chopped
1/3 cup carrot, shredded
1/3 cup bell pepper, sliced
1 small seedless cucumber, chopped
2 tablespoons red onion, sliced very thinly
Leftover meat – however much you have or want to include

Mix all ingredients in a bowl and toss with dressing. Season to taste with salt and pepper. Serve with a slide of toasted garlic bread.

Fresh salad with lime-cumin vinaigrette

Fresh salad with lime-cumin vinaigrette

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