about 3/4 cup
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
Freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Recipe by EatingWell.com
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