Moroccan Salad with California Raisins

moroccan_salad_with_california_raisins
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/moroccan_salad_with_california_raisins.jpg?w=150
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 10 mins

Ingredients

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

Instructions

  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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