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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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; total fat 8g 12% DV; saturated fat 1.7g; cholesterol 4mg 1% DV; sodium 56mg 2% DV; potassium 14mg; carbohydrates 0.9g; fiber 0.2g 1% DV; sugarg; protein 0.7g 1% DV; exchange other carbs; vitamin a iu 31IU; vitamin c 4mg; folate 2mcg; calcium 28mg; ironmg; magnesium 2mg; thiaminmg.