For vinaigrette, combine ingredients in container with tight-fitting lid and shake to mix thoroughly. Set aside to chill. Shake well before each use.

To assemble salad, mix spinach, arugula and parsley together with walnuts and raisins in large bowl. Toss with 1 to 2 tablespoons vinaigrette and coarsely ground fresh black pepper. Taste and add more dressing, if desired.

Note: To toast walnuts, spread on baking sheet and roast in oven at 350°F until light brown and fragrant.


Golden Balsamic Vinaigrette

  • 2 Tablespoons white balsamic vinegar
  • 3 Tablespoons California golden raisins
  • 1/2 Teaspoon chopped shallots
  • 1/8 Teaspoon honey
  • Salt and ground white pepper; to taste



  • 3 Ounces (about 1-1/2 cups) baby spinach
  • 1 Ounce (about 1/2 cup) arugula
  • 1/4 bunch flat leaf Italian parsley, leaves only
  • 4 Ounces (about 1 cup) walnuts, toasted
  • 3/4 Cup California golden raisins
  • 1/4 Cup Vinaigrette (above)
  • Fresh cracked black pepper; to taste

Nutrition Facts Per Serving

Calories 290 (Calories from Fat 45%); Total Fat 16 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 0; Sodium 30; Potassium 586; Total Carbohydrate 38; Dietary Fiber 3; Sugars 27; Protein 6; Calcium 83; Iron 2;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.