• 8 oranges, peeled with all pith removed
  • 1 Cup key lime juice
  • 4 Teaspoons chili powder
  • 1/4 Teaspoon cayenne pepper or to taste
  • 2 Cups extra virgin olive oil
  • 33/4 Cups pitted and quartered nicoise olives
  • 33/4 Cups pitted and quartered picholine olives
  • 2 jicama, peeled and diced 1/4-inch
  • 2 Cups California golden raisins
  • 1 Cup thinly sliced green onions
  • 33/4 Ounces chopped fresh cilantro


Working over a large bowl to catch the juice, cut orange sections away from the membrane. Discard membrane and put sections in another bowl; set aside. Combine lime juice, chili powder and cayenne with orange juice. Slowly add olive oil, whisking vigorously, to make dressing. Add remaining ingredients and orange segments to dressing and mix gently but thoroughly. Serve at room temperature.

Nutrition Facts Per Serving

Calories 120 (Calories from Fat 68%); Total Fat 10 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 210; Potassium 117; Total Carbohydrate 10; Dietary Fiber 2; Sugars 6; Protein 1; Calcium 20; Iron 1;

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