• 2 oranges, peeled with pith removed
  • 1/4 Cup key lime juice
  • 1 Teaspoon chile powder
  • 1/8 Teaspoon cayenne pepper
  • 6 Tablespoons extra virgin olive oil
  • 3/4 Cup pitted and quartered California black olives
  • 3/4 Cup pitted and quartered California green olives
  • 8 Ounces jicama, peeled and diced 1/4-inch
  • 2 Cups California raisins
  • 1/4 Cup thinly sliced green onions
  • 2 Tablespoons chopped fresh cilantro


Working over a large bowl to catch the juice, cut orange sections away from the membrane. Discard the membrane and put sections in another bowl; set aside. In bowl with orange juice, combine lime juice, chile powder and cayenne; whisk in olive oil in slow steady stream. Add remaining ingredients and orange segments to the dressing and mix gently but thoroughly. Serve at room temperature.

Nutrition Facts Per Serving

Calories 140 (Calories from Fat 41%); Total Fat 7 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 115; Potassium 219; Total Carbohydrate 21; Dietary Fiber 2; Sugars 16; Protein 1; Calcium 31; Iron 1;

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