Preserved Lemon Vinaigrette

January/February 2011

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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.

Preserved Lemon Vinaigrette

Makes: About 2/3 cup

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Total Time:


  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons coarsely chopped rinsed preserved lemon peel and/or pulp
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano, parsley or cilantro
  • 1 tablespoon water
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon freshly ground pepper
  • Pinch of sugar


  1. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Per 4-teaspoon serving: 78 calories; 8 g fat (2 g sat, 6 g mono); 4 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 66 mg sodium; 16 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 1/2 fat

More From EatingWell

Recipe Categories

8 or more
Preparation/ Technique

Type of Dish
Salad dressing
Ease of Preparation
Total Time
15 minutes or less
January/February 2011
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