Golden Raisin Vinaigrette

Whisk ingredients all together; set aside.

Candied Pecans

Preheat oven to 375°F. In metal mixing bowl, beat egg whites and sugar over low heat until sugar dissolves, and beat to soft peaks. Fold in pecan halves and stir to coat evenly. Spread in single layer on cookie sheet lined with parchment paper. Bake at 375°F for 30 to 40 minutes or until lightly browned. Remove from oven; cool completely on pan, and separate nuts by hand. Set aside.

Escarole and Raisin Salad

In a bowl, combine escarole, celery root and raisins. Toss with vinaigrette and salt and pepper, to taste.

To Serve

Divide and arrange avocado slices on 4 large plates. Divide and add salad. Sprinkle a few candied pecans on top and dust with ground pepper. Serve immediately.


Golden Balsamic Vinaigrette

  • 1/2 Cup extra virgin olive oil
  • 22/3 Tablespoons white balsamic vinegar
  • 1/2 Teaspoon honey
  • 1/2 Tablespoon finely chopped fresh thyme
  • 1/2 Tablespoon finely chopped shallot
  • Dash of kosher salt


Candied Pecans

  • 1 egg white
  • 2 Tablespoons brown sugar
  • 11/2 Cups pecan halves

Escarole and Raisin Salad

  • 1/2 head escarole; washed, dried and torn
  • 1/2 small celery root, peeled and cut in matchstick-size pieces (julienne)
  • 1 Cup California raisins
  • 1 ripe Haas avocado, cut into thin slices
  • Salt and pepper

Nutrition Facts Per Serving

Calories 390 (Calories from Fat 70%); Total Fat 32 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 0; Sodium 35; Potassium 525; Total Carbohydrate 27; Dietary Fiber 5; Sugars 20; Protein 4; Calcium 44; Iron 2;

Try Another Recipe

California Raisin, Rice and Carrot Salad

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are a source of concentrated nutrients?