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Moroccan-Spiced Lemon Dressing

Summer 2003, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.8 (13 votes)

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.



READER'S COMMENT:
"Yum! Poured it over a spinach leaves with toasted corn and lime marinated shrimp (minus the ginger though, had none on hand) and it was great! Quick and yummy. "
Moroccan-Spiced Lemon Dressing

Makes: About 2/3 cup

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Total Time:

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

  1. 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


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