California Raisin, Orange, Sherry Vinaigrette

Straight from the Caribbean, this vinaigrette holds its own in a hearty salad.
  • Yields 2 cups
  • Details

    • Serving Size: 2 tablespoons


    • 1/2 cup fresh orange juice
    • Pinch of kosher salt; to taste
    • 1/4 cup sherry vinegar
    • 3/4 cup extra virgin olive oil
    • 1 teaspoon toasted, ground cumin; to taste
    • 1 teaspoon toasted, ground black pepper; to taste
    • 3/4 cup loosely packed California raisins


    Pour orange juice into a small, heavy saucepan. Set over medium heat and reduce by half to 1/4 cup. Remove from heat; turn into medium bowl and whisk together with salt and vinegar. Continue whisking and add olive oil, cumin and pepper. Adjust seasonings to taste. Measure raisins into a small bowl and add vinaigrette to cover.

    Note: For serving suggestion, see recipe for Cuban Bread Salad.

    Nutrition Facts Per Serving

    Calories 130 (74% from fat); Total Fat 11g (sat 1g, mono 8g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 0g; Carbohydrate 7g; (Dietary Fiber <1g; Sugars 6g; ); Iron 0mg; Sodium 25mg; Calcium 5mg; Potassium 77mg

    This recipe is found in the following categories:

    Special Diet

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