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Moroccan-Spiced Lemon Dressing

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

Your rating: None Average: 4 (10 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 Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
African
Moroccan
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
Summer 2003
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