Red Wine Vinaigrette Dressing

Middle Eastern dressing to spice up seafoods.
  • Yields 1-1/4 cups dressing
  • Details


    • 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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