Recipe

Moroccan Salad with California Raisins

by: Chef Rafih Benjelloun

Add raisins to this tossed salad and flavor the light vinaigrette with them, too.

Details

Serves:

INGREDIENTS

1 c. California raisins
1/4 c. red wine vinegar
1/2 tsp. black pepper
1/2 tsp. ground cumin
2 tbsp. extra virgin olive oil
3 tbsp. 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
1 head butter lettuce, cut into quarters
1 package mixed greens
20 stems of watercress, leaves only

PROCEDURE

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.

Nutrition Information (per serving)

Calories 120(25% from fat); Total Fat 4g (sat 0.5g, mono 3g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 23g; Fiber 3g; Iron 1.5mg; Sodium 20mg; Calcium 55mg