Advertisement

Preserved Lemon Vinaigrette

January/February 2011

Your rating: None Average: 3.5 (2 votes)

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 Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

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

Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
January/February 2011
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner