Moroccan Salad with California Raisins

  • Yield 8 servings
  • Prep 10 mins
  • Cook 10 mins

Add raisins to this tossed salad and flavor the light vinaigrette with them, too.

California Raisin Marketing Board


1 cup California raisins
1/4 cup red wine vinegar
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons extra virgin olive oil
3 tablespoons Honey-Raisin Syrup*
Salt; to taste
1 fresh ripe tomato, seeded and diced
1 red bell pepper; peeled, seeded and diced
1 red onion, julienne
1 head butter lettuce, cut into quarters
1 package mixed greens
20 stems of watercress, leaves only


  1. Just before serving, combine raisins with vinegar in large mixing bowl; set aside until raisins are plumped. Then, add black pepper, cumin, olive oil and Honey-Raisin Syrup*; season with salt, to taste, and mix thoroughly. Add tomato, bell pepper and onion; toss gently to coat well.
  2. To serve, arrange lettuce and mixed greens on serving platter; top with watercress. Then, spoon vegetables on top; pour any dressing remaining in bowl over all. Serve at room temperature.

Note: For Honey-Raisin Syrup, combine 1 part rose honey with 4 parts California Raisin Juice Concentrate; mix well.

Recipe by Chef Rafih Benjelloun, courtesy of the California Raisin Marketing Board



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