Moroccan Salad 003

Moroccan Salad with California Raisins

Submitted by: Rafih Benjelloun

Add raisins to this tossed salad and flavor the light vinaigrette with them, too. 1 serving is = to 2 carb choices.



  • 1 cup California raisins
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Honey-Raisin Syrup*
  • Salt; to taste
  • 1 fresh ripe tomato, seeded and diced
  • 1 red bell pepper; peeled, seeded and diced
  • 1 red onion, julienne
  • 1 head butter lettuce, cut into quarters
  • 1 package mixed greens
  • 20 stems of watercress, leaves only


Just before serving, combine raisins with vinegar in large mixing bowl; set aside until raisins are plumped. Then, add black pepper, cumin, olive oil and Honey-Raisin Syrup*; season with salt, to taste, and mix thoroughly. Add tomato, bell pepper and onion; toss gently to coat well.

To serve, arrange lettuce and mixed greens on serving platter; top with watercress. Then, spoon vegetables on top; pour any dressing remaining in bowl over all. Serve at room temperature.

Note: For Honey-Raisin Syrup, combine 1 part rose honey with 4 parts California Raisin Juice Concentrate; mix well.

Nutrition Facts Per Serving

Calories 140 (24% from fat); Total Fat 4g (sat 0.5g, mono 3g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 26g; (Dietary Fiber 3g; Sugars 22g; ); Iron 2mg; Sodium 25mg; Calcium 53mg; Potassium 450mg

This recipe is found in the following categories:

Special Diet

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