Preserved Lemon Vinaigrette

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From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  • Ready In

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

Nutrition information

  • Serving size: 4 teaspoons
  • Per serving: 78 calories; 8 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 2 mcg folate; 4 mg cholesterol; 0 g sugars; 0 g added sugars; 31 IU vitamin A; 4 mg vitamin C; 28 mg calcium; 0 mg iron; 56 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

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