California Raisin Vinaigrette

A new twist on Italian dressing!
  • Yields 2 cups
  • Details


    • 6 1/2 tablespoons ruby port
    • 3 tablespoons balsamic vinegar
    • 10 tablespoons California raisins
    • 1 1/2 tablespoons capers
    • 3/4 cup extra virgin olive oil
    • Salt and pepper; to taste


    Combine wine, vinegar and raisins in saucepan; heat to simmer and cook for 1 minute. Cool to room temperature. Turn into blender; add capers and blend until smooth. With blender running on medium, slowly drizzle in olive oil till blended. Adjust seasoning with salt and pepper to taste.

    Note: For serving suggestion, see recipe for Tossed Green Salad with Spiced Pecans and Raisin Vinaigrette.

    Nutrition Facts Per Serving

    Calories 130 (75% from fat); Total Fat 11g (sat 1g, mono 8g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 56g; Carbohydrate 6g; (Dietary Fiber 0g; Sugars 6g; ); Iron 0mg; Sodium 25mg; Calcium 4mg; Potassium 56mg

    This recipe is found in the following categories:

    Special Diet

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