Raita Salad of Yogurt and Mint with Raisins

Yield: 2 cups | Serves: 4
Category: Salads and Dressings, Ethnic

Ingredients

  • 1/2 Teaspoon cumin seeds, roasted
  • 11/2 Cups plain fat-free yogurt
  • 1 Teaspoon grated lemon rind
  • 1 Teaspoon chopped fresh mint
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon sugar
  • 1/2 Cup California raisins
  • 3 Tablespoons chopped pecans, toasted
  • Mint springs; for garnish

Procedure

Toast cumin seeds in skillet over medium-high heat, until dark, about 1 1/2 minutes, shaking pan constantly. Set aside.

Combine yogurt, lemon rind, mint, salt and sugar in 1-quart bowl; whisk together. Stir in raisins, cover and let stand in refrigerator for 15 minutes or until ready to serve. Just before serving, fold in pecans. Sprinkle with roasted cumin seeds and garnish with mint sprigs.

Nutrition Facts Per Serving

Calories 160 (Calories from Fat 23%); Total Fat 4 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 370; Potassium 416; Total Carbohydrate 24; Dietary Fiber 2; Sugars 22; Protein 6; Calcium 195; Iron 1;

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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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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.