California Raisin and Orange Salad Platter

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 10 mins


1cup California raisins
1cup white wine vinegar
1-- bay leaf
4large fresh oranges, peeled and sliced
-- Juice of 1 orange
3tablespoons extra virgin olive oil
8-- fresh mint leaves
1tablespoon coarsely ground pepper
1teaspoon sea salt


  1. Combine raisins, vinegar and bay leaf in small saucepan; heat to boiling over high heat. Remove from heat and let stand until cooled completely. Drain and discard vinegar.
  2. To Serve: Arrange orange slices on serving platter and sprinkle raisins on top. Drizzle with orange juice and olive oil. Tear mint leaves into small pieces and sprinkle over all. Then, sprinkle with ground pepper and sea salt. Serve cold or at room temperature.

Recipe by Chef Pilar Sanchez.


Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 9.28
  • Fat 5g
  • Saturated Fat .5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 300mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugars 18g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 70%
  • Calcium 4%
  • Iron 4%