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20 minute dinner recipes

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Preserved Lemon Vinaigrette


From EatingWell:  January/February 2011

Pair this full-flavored preserved lemon and feta vinaigrette with bold greens, such as escarole or endive. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

About 2/3 cup | Active Time: 10 minutes | Total Time: 10 minutes



  1. Puree feta, oil, preserved lemon, lemon juice, oregano (or parsley or cilantro), water, garlic, pepper and sugar in a blender or food processor until smooth.


Per 4-teaspoon serving : 78 Calories; 8 g Fat; 2 g Sat; 6 g Mono; 4 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 66 mg Sodium; 16 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 1/2 fat

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