Golden Raisin Vinaigrette

  • 1/2 Cup California golden raisins
  • 1/2 Cup water
  • 1/3 Cup fresh lime juice
  • 2 Tablespoons extra virgin olive oil
  • 1/2 Teaspoon salt
  • Freshly ground pepper


For vinaigrette, measure raisins and water into a small saucepan and bring to boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has evaporated. Let cool, then purée in a blender or small food processor. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.


  • 2 Pounds small orange or yam-type sweet potatoes (about 2 inches in diameter)
  • 1 Tablespoon extra virgin olive oil
  • 1/2 Cup California golden raisins
  • 2 Tablespoons snipped fresh chives
  • Fresh arugula leaves

To prepare salad, peel and cut sweet potatoes crosswise into 1/4-inch slices; toss with olive oil in a medium bowl. Grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and return to bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber spatula until evenly coated with dressing. Let chill for at least 1 hour before serving on arugula leaves.

Nutrition Facts Per Serving

Calories 230 (Calories from Fat 21%); Total Fat 6 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 160; Potassium 400; Total Carbohydrate 45; Dietary Fiber 4; Sugars 20; Protein 3; Calcium 38; Iron 1;

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