Moroccan Salad with California Raisins

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins


1cup California raisins
1/4cup red wine vinegar
1/2teaspoon black pepper
1/2teaspoon ground cumin
2tablespoons extra virgin olive oil
3tablespoons 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
1head butter lettuce, cut into quarters
1package 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

Nutritional Info *per serving

  • Glycemic Load 9.47
  • Calories 120
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 390mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 15g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 8%
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