Recipe

Raita Salad of Yogurt and Mint with Raisins

Tangy cumin seeds accent the Mediterranean flavors.

Details

Yields 2 cups
Serves: 4

INGREDIENTS

1/2 tsp. cumin seeds, roasted
1-1/2 c. plain fat-free yogurt
1 tsp. grated lemon rind
1 tsp. chopped fresh mint
1/2 tsp. salt
1/2 tsp. sugar
1/2 c. California raisins
3 tbsp. chopped pecans, toasted
Mint springs; for garnish

PROCEDURE

Toast cumin seeds in skillet over medium-high heat, until dark, about 1 1/2 minutes, shaking pan constantly. Set aside.

Combine yogurt, lemon rind, mint, salt and sugar in 1-quart bowl; whisk together. Stir in raisins, cover and let stand in refrigerator for 15 minutes or until ready to serve. Just before serving, fold in pecans. Sprinkle with roasted cumin seeds and garnish with mint sprigs.

Nutrition Information (per serving)

Calories 160(23% from fat); Total Fat 4g (sat 0g, mono 2g, poly 1g); Cholesterol 0mg; Protein 6g; Carbohydrates 24g; Fiber 2g; Iron 1mg; Sodium 370mg; Calcium 195mg

This recipe is found in the following categories:

World Flavors