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Spicy Mediterranean Vinaigrette

March/April 2009

Your rating: None Average: 3.8 (9 votes)

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



READER'S COMMENT:
"This is one of my favorites dressings! I keep it on hand. "
Spicy Mediterranean Vinaigrette

Makes: About 3/4 cup

Active Time:

Total Time:

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.

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


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