Golden Raisin And Caper Vinaigrette

By Rozanne Gold

Total Time
10 minutes
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Ingredients

Yield:2 cups
  • 3ounces golden raisins
  • 4½tablespoons verjuice, preferably sweetened
  • 3ounces drained capers
  • ¼cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

192 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 505 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.

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