Red Wine Vinaigrette Dressing
Middle Eastern dressing to spice up seafoods.
- 1 cup California golden raisins
- 1/3 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon minced fresh cilantro
- 1 teaspoon roasted, ground cumin seed
In blender, combine all ingredients and purée until smooth.
Notes: Keeps for up to one week in refrigerator. For serving suggestion, see recipe for Coconut Shrimp Salad (Jingha Salade).
Nutrition Facts Per Serving
Calories 180 (57% from fat); Total Fat 12g (sat 1g, mono 7g, poly 4g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 20g; (Dietary Fiber 1g; Sugars 16g; ); Iron <1mg; Sodium 0mg; Calcium 16mg; Potassium 193mg
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