Moroccan Salad with California Raisins
- 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
- 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.
- 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.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 9.47
- 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%