Moroccan-Spiced Lemon Dressing

1 Review
From: EatingWell Magazine Summer 2003

This dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • 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

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  • Ready In

  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.
  • Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 54 calories; 5 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 1 IU vitamin A; 2 mg vitamin C; 7 mg calcium; 0 mg iron; 57 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 1

June 30, 2010
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By: EatingWell User
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. Pros: Cons: