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.

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.



Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

78 calories; 8 g total fat; 1.7 g saturated fat; 4 mg cholesterol; 56 mg sodium. 14 mg potassium; 0.9 g carbohydrates; 0.2 g fiber; 0.7 g protein; 31 IU vitamin a iu; 4 mg vitamin c; 2 mcg folate; 28 mg calcium; 2 mg magnesium;