Nutrition per serving may change if servings are adjusted.
½ teaspoon black mustard seeds
¼ teaspoon ground coriander
⅛ teaspoon ground cumin
½ cup carrot juice
2 tablespoons golden raisins
2 tablespoons red-wine vinegar
4 sprigs fresh cilantro
1 tablespoon nonfat plain yogurt
1 teaspoon honey
1½ teaspoons crushed red pepper
¼ teaspoon salt
Freshly ground pepper, to taste
¼ cup extra-virgin olive oil
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.
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.
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; 2,024 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 57 mg sodium; 53 mg potassium
This is one of my favorites dressings! I keep it on hand.
March 09, 2010
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.