For vinaigrette, combine ingredients in small bowl; mix well. Set aside.

For salad, blanch parsnip and carrot in boiling water for 1 minute or until tender; remove with slotted spoon and set aside. Add lentils to same pot; bring to boil. Reduce heat and simmer for 15 minutes or until tender. Stir in raisins; let stand just long enough to plump. Drain all in a colander. Cool. Turn into bowl along with celery, onions and parsley; stir in vinaigrette. Let stand at room temperature for at least 20 minutes. Arrange salad mix on platter or divide onto individual sering plates. Mound marinated vegetables on top.



  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • Sugar and freshly ground pepper; to taste



  • 2 Tablespoons shredded fresh parsnip
  • 2 Tablespoons shredded fresh carrot
  • 11/4 Cups boiling water
  • 1/2 Cup dried lentils
  • 11/4 Cups California raisins
  • 2 Tablespoons thinly sliced celery
  • 11/3 Tablespoons thinly sliced green onions
  • 3/4 Tablespoon minced fresh parsley
  • 11/2 Ounces prepared salad mix with red and green leaf lettuce, purple and white salad savoy

Nutrition Facts Per Serving

Calories 150 (Calories from Fat 16%); Total Fat 2.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 60; Potassium 393; Total Carbohydrate 27; Dietary Fiber 5; Sugars 16; Protein 5; Calcium 25; Iron 2;

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California Raisins are naturally sweet, no-added sugar!