Lemon boost for favorite vinaigrette

Lemon Vin Salad 2

A couple of things I am very fond of are salads and making my own dressings. I also like finding new uses for favorite ingredients. A rediscovered container of preserved lemons provided the inspiration for this tangy dressing.

One of the great things about salads (and soups for that matter), is that you can put just about anything you want in them. I’ve included the ingredients for my salad along with the dressing, but feel free to throw together whatever you like, or have on hand. The quantities for the salad are omitted on purpose, so you can scale the salad to the number of servings required. The vinaigrette recipe yields approximately 3/4 cup dressing.

Salad with Preserved Lemon Vinaigrette


  • mixed baby lettuce
  • tomato cut into wedges
  • diagonal cut, thinly sliced baby carrots
  • diagonal cut (into 1/4 " piece) sugar snap peas
  • thinly sliced radish
  • chopped turkey lunch meat (or use cooked chicken if you have on hand)
  • crumbled feta
  • toasted pecan halves
  • 1/4 of a preserved lemon
  • 1/4 cup peach infused white balsamic vinegar (I use Alessi brand)
  • 1/4 cup extra virgin olive oil
  • 1/4 water
  • a few grinds of black pepper
  • 2 teaspoons of Dijon mustard


  • Combine greens, veggies, turkey (or chicken) and feta in salad bowl.
  • Place preserved lemon through pepper in blender and blend on high until smooth.
  • Toss salad with desired amount of dressing, top with pecans and enjoy.


Makes 3/4 cup of dressing.


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