Spicy Mediterranean Vinaigrette

http://www.eatingwell.com/recipes/spicy_mediterranean_vinaigrette.html

From EatingWell:  March/April 2009

Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.

About 3/4 cup | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 cup carrot juice
• 2 tablespoons golden raisins
• 2 tablespoons red-wine vinegar
• 4 sprigs fresh cilantro
• 1 tablespoon nonfat plain yogurt
• 1 teaspoon honey
• 1 1/2 teaspoons crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil

Preparation

1. Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
2. Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, salt and pepper and blend until combined. Pour in oil and blend until smooth, about 1 minute.

Nutrition

Per tablespoon : 55 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 53 mg Sodium; 50 mg Potassium

Exchanges: 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.