Spicy Mediterranean Vinaigrette

Spicy Mediterranean Vinaigrette

2 Reviews
From: EatingWell Magazine March/April 2009

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

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 55 calories; 5 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 2024 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 57 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 2

March 22, 2010
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By: EatingWell User
This is one of my favorites dressings! I keep it on hand.
March 09, 2010
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By: mindiplank
This was amazing. Great combination of flavors. Wasn't too sure about the odd combination of ingredients but it really works. Have already made it 2 times in the last 3 days and will definitely make it again.