Salad Dressing w/Preserved Lemon & Greek Yogurt

Salad Dressing W/preserved Lemon & Greek Yogurt Recipe

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C/O the blog with minimal reorganizing.


★★★★★ 1 vote

Yield: 1 cup
5 Min
No-Cook or Other


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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


  • 1Slice 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.
  • 2Blend 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.
  • 3Cover 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.
  • 4The 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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