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.

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Recipe Summary

total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

78 calories; protein 0.7g 2% DV; carbohydrates 0.9g; dietary fiber 0.2g 1% DV; sugars 0.3g; fat 8g 12% DV; saturated fat 1.7g 8% DV; cholesterol 4.2mg 1% DV; vitamin a iu 31.3IU 1% DV; vitamin c 3.8mg 6% DV; folate 2.5mcg 1% DV; calcium 27.6mg 3% DV; iron 0.1mg; magnesium 2mg 1% DV; potassium 14mg; sodium 56.3mg 2% DV; thiaminmg 1% DV.