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Ingredients
| black mustard seed: 1/2 tsp |
| ground coriander: 1/4 tsp |
| ground cumin: 1/8 tsp |
| carrot juice: 1/2 cup |
| golden seedless raisins (not packed): 2 Tbl |
| red wine vinegar: 2 Tbl |
| fresh cilantro (coriander): 4 sprigs |
| nonfat plain yogurt: 1 Tbl |
| honey: 1 tsp |
| red pepper flakes: 1 1/2 tsp (crushed) |
| salt: 1/4 tsp |
| black pepper (fresh ground) |
| olive oil: 1/4 cup |
Spicy Mediterranean Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- 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.
- 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.
- You can cover and refrigerate for up to 3 days.
- Recipe makes about 3/4 cup; serving size = 2 tablespoons = 1/8 cup.