Preserved Lemon Vinaigrette

Preserved lemons are lemons that have been preserved in salt and water. You can find them at gourmet and Middle Eastern markets, or prepare our recipe for Quick Preserved Lemons (available on Cooking Light.com). Toss with salad greens.

This recipe goes with Grilled Wild Salmon and Vegetables, Steamed Asparagus with Crawfish and Preserved Lemon Vinaigrette

Yield: 1/3 cup (serving size: about 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 89%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.0g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 353mg
  • Calcium: 2mg

Ingredients

  • 2 tablespoons finely chopped preserved lemon, pith removed
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 teaspoon minced shallots

Preparation

  1. Combine all ingredients in a small bowl, stirring until blended.
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