Salad Dressing w/Preserved Lemon & Greek Yogurt

Salad Dressing W/preserved Lemon & Greek Yogurt

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C/O the blog with minimal reorganizing.


★★★★★ 1 vote

Yield: 1 cup
5 Min
No-Cook or Other


  • 1
    wedge preserved lemon, seeds removed and rinsed under cold water (approximately 1/4 wedge)
  • 1/2 c
    whole milk plain yogurt (i do not recommend reduced fat yogurt)
  • 5-6 Tbsp
    extra virgin olive oil
  • 1/4 tsp
  • 1/8 tsp
    white pepper, to taste
  • 2-4 Tbsp
    half and half, for thinning (you can use whole milk or heavy cream if desired)

How to Make Salad Dressing w/Preserved Lemon & Greek Yogurt


  1. Slice the preserved lemon wedge into smaller pieces (rind and all). Add it and the remaining dressing ingredients to a non-reactive prep bowl or glass measuring cup.
  2. Blend using an immersion blender or mini food processor. Taste and adjust; correct flavor if necessary. If the dressing is too thick, thin with some half and half.
  3. Cover and refrigerate until ready to use. The salad dressing tastes best if it has had a chance to rest for at least 1 hour but preferably 3 or more hours. After having refrigerated the dressing for most of the day, I tasted it just before serving and adjusted the flavor by adding about 1/2 teaspoon additional sugar.
  4. The dressing was tested on a simple salad of: mixed greens, tomatoes, raw purple asparagus, green cabbage, few sliced raw mushrooms, little bit of fresh mint, cucumbers and carrot shavings. We also tried it as a sauce for freshly steamed vegetables and as a topping for Palestinian musakhan.

Printable Recipe Card

About Salad Dressing w/Preserved Lemon & Greek Yogurt

Course/Dish: Dressings
Main Ingredient: Dairy
Regional Style: Middle Eastern
Dietary Needs: Vegetarian

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