See more
Photo: Karry Hosford Photo by: Photo: Karry Hosford

Raita Salad of Red Grapes and Mint

Raita Salad is a yogurt-mint salad that's a refreshing counterpart to chutney. A variety of raw or cooked vegetables, fruits, nuts, and herbs can be added. Thinned with buttermilk or fruit juice, raitas can also be turned into refreshing cold soups.

Cooking Light NOVEMBER 2001

  • Yield: 5 servings (serving size: 1/2 cup)


  • 1 1/2 cups plain fat-free yogurt
  • 1/4 cup raisins
  • 1 teaspoon grated lemon rind
  • 1 teaspoon chopped fresh mint
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup seedless red grapes, halved
  • 3 tablespoons chopped pecans, toasted
  • 1/2 teaspoon Roasted Cumin Seeds
  • Mint sprigs (optional)


Combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate for 15 minutes. Fold in the grapes and pecans. Sprinkle with Roasted Cumin Seeds; garnish with mint sprigs, if desired.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 27%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 18.3g
  • Fiber: 1.3g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 294mg
  • Calcium: 159mg

Go to full version of

Raita Salad of Red Grapes and Mint recipe