This Moroccan Vinaigrette is the perfect blend of cumin, paprika, parsley, garlic, and a dash of cayenne. It’s so good, you’ll want it on your table for every meal.
And it’s not just for salads. It’s great on sides & main dishes too.
It might sound strange, but this salad dressing recipe is simply one of our overall favorite recipes.
It’s a homemade wonderfully-seasoned salad dressing that frankly, is on our table for every meal.
This Moroccan Vinaigrette is modified from the recipe of the same name in Lorna Sass’ Complete Vegetarian Kitchen, one of my many Lorna Sass cookbooks. I highlighted this cookbook in my post about pressure cookers. Please note that when I referenced this cookbook in the pressure cooker post, it was under the title of Recipes from an Ecological Kitchen. This new title is a more recent version of the same book, but it’s still not available new on Amazon. Unfortunately, these great books are no longer in print. (I am no longer a vegetarian, but this book is a keeper regardless of your “dietary status”!)
As I said, we have this on our table at almost every meal and when you are really in a bind, you can just pull some of your prepared beans out of the freezer, combine them with some cooked whole grains (rice, millet, buckwheat) and top with this vinaigrette and you have yourself a fast meal. For more protein and/or for those of you concerned about copper toxicity (which I will post about in the future), top with some small pieces of healthy animal protein or pumpkin seeds. Yum! 🙂
Whenever we make a meal for a sick friend or a family with a new baby, this vinaigrette tops a vegetable medley or Moroccan Carrots. And it goes fabulously with Pakistani Kima, our favorite when having company for a meal (again, post to follow in the near future).
Why Make Your Own Homemade Salad Dressing?
1. It give you control over the ingredients
No disodium EDTA or high fructose corn syrup and you can make the whole thing organic (if you care to) for a fraction of the cost of bottled organic dressings.
2. Saves Money
And as I mentioned in my post about making your own vegetable broth mix, by making your own spice blends, you can save money by purchasing dressing ingredients (spices, lemon juice, and olive oil, in the case of this dressing) in bulk and using them up before they spoil or lose their flavor. You also make fewer trips to the grocery store, saving gas and time, since you have the raw ingredients in your kitchen to make what you need! With the price of gas these days, you really end up saving!
3. Save Time
How do you save time making your own? Well, I know making your own dressing takes time, but so does going to the store. Maybe it’s a “wash”, but the way we eat dressing, I still think I’m saving time :
So — here is how to make this dressing. And, as with almost all of my recipes, I recommend at least doubling the recipe so that you can save time!
Other Homemade Salad Dressings
I have a thing for homemade salad dressings. Really.
Here’s a list of some others on my site that you might like:
Honey Mustard Vinaigrette – delicious and with a low-carb option too!
Vegan Ranch Dressing – in my fridge all the time. Makes a great dip!
Zingy Avocado Dressing – another one that makes an amazing dip
Nutritional Yeast Dressing – so easy kids can make it
Balsamic Vinaigrette–5 Ways – delicious any way you make it
Help a Homemade Salad Making Gal Out
One thing that I would love to hear from you about is a solution to my hunt for a great glass salad dressing container for our table. We currently have our dressing in a canning jar, but I would love an attractive bottle with an easy pour lid.
The one I have my eye on is the Eva Solo dressing shaker which is available on Amazon, but I am a bit skittish since some reviewers say that the glass is thin and it is also pretty pricey
Recipe Notes for Moroccan Vinaigrette
Lemon Juice: I personally LOVE this lemon juice. We use it for EVERYTHING including morning lemon water, this Sesame-free Savory Hummus, and this Sugar-free Lemonade. I would love to squeeze my own lemons, but this is one area where I choose to opt for convenience. The juice keeps in the refrigerator for up to eight weeks and is wonderful! I buy it in huge glass bottle two-packs at Costco–check it out!
- 2/3 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed or organic bottled)
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 clove garlic (finely minced, or 1/8 teaspoon garlic granules)
- 3/16 teaspoon cayenne pepper
- 1/3 cup fresh parsley (tightly packed, minced) (or 4 teaspoons dried parsley)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (optional)
- Combine all ingredients and mix well.
- Taste and adjust seasonings adding more lemon juice or vinegar if you like.
- Store unused portion in refrigerator. Keeps well up to two weeks.
- You may wish to add additional lemon juice, cumin and parsley after a few days in the refrigerator.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Looking for more ways to save money by making your own processed food substitutes?
Processed Food Substitutes:
- Homemade Powdered Sugar / Powdered Sugar Substitute
- Easiest Almond Milk Ever
- Best DIY Chocolate / Carob Chips (special diet options)
- DIY Powdered Egg Replacer (like Ener – G)
- Homemade Chocolate / Coconut Bars (like Almond Joy)
- Easiest DIY Vanilla Liquid Stevia Drops
Do you have a favorite dressing recipe that you would like to share?