Spicy Mediterranean Vinaigrette

From EatingWell: March/April 2009 — Subscribe Now!

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

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (40% daily value).

Exchanges: 1 fat