• 3 Tablespoons white wine vinegar
  • 2 ripe peaches, pits removed and sliced
  • 6 Tablespoons California golden raisins
  • 1/2 Teaspoon fresh garlic, diced
  • 1/2 Tablespoon fresh shallots, diced
  • 1/2 Tablespoon fresh gingerroot, diced
  • 6 Tablespoons pumpkin seed oil
  • 6 Tablespoons canola oil
  • Salt and pepper; to taste


In a blender, combine all ingredients except the oils and purée until smooth. Then, while blender is running, carefully add oils a little at a time until smooth and emulsified. Strain. Adjust seasoning and serve.

Note: For serving suggestion, see recipe for Grilled Pizza Salad with Tossed Greens and Golden Raisin-Peach Vinaigrette.

Nutrition Facts Per Serving

Calories 110 (Calories from Fat 83%); Total Fat 10 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 55; Total Carbohydrate 5; Dietary Fiber 0; Sugars 4; Protein 0; Calcium 3; Iron 0;

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