Raita Salad of Yogurt and Mint with Raisins

Tangy cumin seeds accent the Mediterranean flavors.
  • Yields 2 cups
  • Details


    • 1/2 teaspoon cumin seeds, roasted
    • 1 1/2 cups plain fat-free yogurt
    • 1 teaspoon grated lemon rind
    • 1 teaspoon chopped fresh mint
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/2 cup California raisins
    • 3 tablespoons chopped pecans, toasted
    • Mint springs; for garnish


    Toast cumin seeds in skillet over medium-high heat, until dark, about 1 1/2 minutes, shaking pan constantly. Set aside.

    Combine yogurt, lemon rind, mint, salt and sugar in 1-quart bowl; whisk together. Stir in raisins, cover and let stand in refrigerator for 15 minutes or until ready to serve. Just before serving, fold in pecans. Sprinkle with roasted cumin seeds and garnish with mint sprigs.

    Nutrition Facts Per Serving

    Calories 160 (23% from fat); Total Fat 4g (sat 0g, mono 2g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 6g; Carbohydrate 24g; (Dietary Fiber 2g; Sugars 22g; ); Iron 1mg; Sodium 370mg; Calcium 195mg; Potassium 416mg

    This recipe is found in the following categories:

    World Flavors

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