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    Spicy Mediterranean Vinaigrette

    Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.


    • 1/2 teaspoon black mustard seeds
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon ground cumin
    • 1/2 cup carrot juice
    • 2 tablespoons golden raisins
    • 2 tablespoons red-wine vinegar
    • 4 sprigs fresh cilantro
    • 1 tablespoon nonfat plain yogurt
    • 1 teaspoon honey
    • 1 1/2 teaspoons crushed red pepper
    • 1/4 teaspoon salt
    • 1/4 cup extra-virgin olive oil
    • freshly ground pepper, to taste


    Step 1
    Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
    Step 2
    Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, salt and pepper and blend until combined. Pour in oil and blend until smooth, about 1 minute.

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