- 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
- 1/4 Cup California golden raisins
- Kosher salt; to taste
In medium bowl, whisk first 5 ingredients together. Stir in raisins and season with salt to taste.
Note: For serving suggestions, see recipes for Baby Spinach, Arugula and Toasted Walnut Salad with Golden Balsamic Vinaigrette and Escarole and California Raisin Salad with Golden Balsamic Vinaigrette and Candied Pecans.
Nutrition Facts Per ServingCalories 140 (Calories from Fat 86%); Total Fat 14 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 41; Total Carbohydrate 5; Dietary Fiber 0; Sugars 4; Protein 0; Calcium 6; Iron 0;
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Raisins are all natural!