Preserved Lemon Vinaigrette

Name: Preserved Lemon Vinaigrette
Yield: 1/3 cup (serving size: about 1 tablespoon)
Ingredients: 2 tablespoons finely chopped preserved lemon, pith removed; 2 tablespoons fresh lemon juice; 1 ½ tablespoons extravirgin olive oil; 1 teaspoon minced shallots

1 Rating

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.

By Chris Hastings

Recipe by Cooking Light August 2006

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Recipe Summary

Yield:

1/3 cup (serving size: about 1 tablespoon)

Nutrition Info

Ingredients

2 tablespoons finely chopped preserved lemon, pith removed
2 tablespoons fresh lemon juice
1 ½ tablespoons extravirgin olive oil
1 teaspoon minced shallots

Directions

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

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Source

Hot and Hot Fish Club, Birmingham, Alabama

Nutrition Facts

Per Serving:

26 calories; calories from fat 89%; fat 2.6g; saturated fat 0.4g; mono fat 2g; poly fat 0.2g; carbohydrates 0.7g; fiber 0.1g; sodium 353mg; calcium 2mg.

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Preserved Lemon Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Preserved Lemon Vinaigrette

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Preserved Lemon Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Preserved Lemon Vinaigrette