Moroccan-Spiced Lemon Dressing

From EatingWell: Summer 2003, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

This dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. Shown: Quinoa Salad with Dried Apricots & Baby Spinach.

About 2/3 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Preparation

Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 54 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 56 mg sodium; 8 mg potassium.

Exchanges: 1 fat