Yields 24, 4-oz. servings
Ingredients:
Salad
- 360 g California golden raisins
- 360 g California raisins
- 88 g shredded carrots
- 240 g parmesan-cheese shavings
- 120 g toasted, salted pistachios
- 480 g sundried tomatoes
- 480 g Brussels sprouts
- 120 g olive-oil focaccia croutons
- 85 g toasted sunflower seeds
- 2 g salt
- 1 g black pepper
- 340 g spring mix greens
Vinaigrette
- 60 g lemon juice
- 600 g olive oil
- 150 g white balsamic vinegar
- 240 g California raisin paste
- 12 g roasted garlic, chopped
- 12 g old-style mustard
- 3 g salt
- 0.48 g black pepper
Instructions:
- For the vinaigrette: Combine all ingredients except for the olive oil and blend until fully incorporated.
- With the blender on, pour the olive oil slowly until emulsified.
- For the salad: Mix all the components and ingredients in a bowl, season with salt and pepper.
Pour vinaigrette when ready to serve.
For more recipes, visit Californiaraisins.ca.