Moroccan Vinaigrette

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

This clean eating Moroccan Vinaigrette is on our table with every meal! It's easy to whip up in a pinch and goes with just about anything needing a refreshing dressing – salads, beans, quinoa, you name it!

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.

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This Moroccan Vinaigrette is modifed 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 then 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 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!

This clean eating Moroccan Vinaigrette is on our table with every meal! It's easy to whip up in a pinch and goes with just about anything needing a refreshing dressing – salads, beans, quinoa, you name it!

Moroccan Vinaigrette

This Moroccan Vinaigrette is on our table for every meal, it's that good! Full of clean ingredients, it wont hurt your wallet or your health.


  • 2/3 cup olive oil
  • 2 Tbsp lemon juice (freshly squeezed or organic bottled)*
  • 2 Tbsp apple cider vinegar (I use Bragg's. High quality all the way around.)
  • 1 1/2 tsp paprika (I love this brand)
  • 1 tsp ground cumin (Ditto: Same brand)
  • 1 small clove garlic, finely minced, or 1/8 tsp garlic granules
  • 1 generous pinch cayenne (ground red) pepper
  • 1/3 cup tightly packed minced fresh parsley (or 4 tsp dried parsley)
  • 1 tsp natural salt, or to taste (I use Real Salt)
  • lots of freshly ground pepper (optional)


  1. Combine all ingredients and mix well.
  2. Taste and adjust seasonings adding more lemon juice or vinegar if you like.
  3. Store unused portion in refrigerator. Keeps well up to two weeks.
  4. You may wish to add additional lemon juice, cumin and parsley after a few days in the refrigerator.


Recipe Notes

*I buy this brand of organic lemon juice. The version that I buy is different than this. I would love to squeeze my own lemons, but this is one area that I choose to opt for convenience. The juice keeps in the refrigerator for up to 8 weeks and is wonderful! I buy it in huge glass bottles at Costco.
This Moroccan Vinaigrette is on our table for every meal--it's that good! And it's not just for salads. It's great on sides & main dishes too!

The 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 a bit pricey.

Looking for more ways to save money by making your own processed food substitutes?

Processed Food Substitutes:

Do you have a favorite dressing recipe that you would like to share?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. I also was wondering what to use forthe dressing. I have an evoo bottle i just emptied so I’m going to use that! It has a lid an held oil anyways!

  2. Re salad dressing bottle/jar. This sounds really lame, but we have 2 go-to’s in our house for homemade salad dressing containers. First, a leftover mustard container–hubby loves the old-fashioned grainy mustard. So at the end of the bottle, I use the remaining mustard to make my own vinaigrette. Second (and which looks a LOT nicer but pours and stores really well) is the Good Seasons salad dressing cruet. It has a plastic removable flip top lid, so you can take it off to add your ingredients, then use the pour spout top so it doesn’t drip down the lip of the glass jar, as mason jars tend to do…When you need to, it goes in the dishwasher…

    Hope this helps. Your post is a little old, but you never know. :0)

    • I barely go to the grocery store but I need to get one of those GS cruets. I am using mason jars now which are working out just fine. Re: the mustard container, I love the “no waste” of that, but I would be a little concerned about putting a bunch of acid in there and re-using that. But maybe I’m being a little too cautious. There is acid in mustard already in the vinegar…..

  3. This dressing is one of the best I have ever had. I will never ever buy store bought dressings again. We had the beef curry and Moroccan Carrots and my whole family was raving by the end of dinner. Would love to see more ideas for different salad dressings! Thanks so much!

  4. I have chosen to feature your vinaigrette this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!

  5. Great vinaigrette, love all of those flavors! I’m Pinning this one! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

  6. This looks like a great dressing. I have been making a ton of homemade dressings, but I have not used this combination of herbs. I will try it.

    I agree with others about a bottle. If you don’t want the good seasons dressing, at some grocery stores they collect goods for shelters, maybe a store near you does that, and then you can donate the mix.

    I also find tons of cute bottles at Marshalls or TJ Maxx. I think they may sell oils that are close to expiring, so you might not want to use the oil, but you could find some cute containers for cheap!

  7. Christine says:

    I use the Good Seasons dressing bottles too! Most grocery stores should carry them in their dressing mix section. They are so cheap, around 3 dollars I believe, that I don’t feel bad about just throwing away the box of dressing mix pouches that comes with them. I have several of these bottles for the various homemade dressing we use. They’re made from sturdy glass, come with a plastic pouring lid, and are an easy size for kids to handle. They are also easy to wash and fill. When you remove the lid, a dish brush easily fits all the way in. They’re not as pretty or large as a vintage bottle would be, but they’re certainly nicer looking and easier to handle than a mason jar. They are also a nice height for fridge shelving. I have a hard time finding a place for tall bottles in my fridge. If I make more than 2 cups of dressing, I just fill more than one bottle.

  8. Yes, I re-use olive oil bottles too. I have also been using a bottle with a spout that my husband picked up for me in a gift shop. Its a removable spout on a bottle – I bet an empty soda or beer bottle would work – just dont drink the soda haha

  9. I never measure for salad dressings, but I made a lemon one last time and it was really good. I’m approximating on the following measurements.

    1/4 C Olive Oil
    1/8 C Balsamic Vinegar
    Juice AND most of the rind from one lemon
    1/8 C water
    5 drops Liquid Stevia
    2-3 garlic cloves
    2 Tbsp Liquid Lecithin (could substitute 1 Tbsp prepared mustard)- doesn’t change the flavor, but emulsifies it.
    Salt, pepper and oregano (or Italian seasoning) to taste

    Blend in a high speed blender for best results (or grate your lemon zest very fine)

  10. Thanks for the recipe, I have already made it several times. It’s delicious.

    Regarding the salad dressing bottle, I use an olive oil bottle. I’m lucky to have lots of Italian and Greek grocery stores in the vicinity. Both carry a wide selection of good olive oil, and some bottles are very interesting. All of the bottles come with a pour spout that prevents drips, and theyclook great on the table.

  11. You can find the Good Seasonings bottles in the grocery store. I just toss the packaged dressing that comes with them!

  12. I’ve taken to using either vintage looking bottles or old wine bottles and putting those pouring spouts in the top – makes great dispensers! The spouts are easy to find at Kroger or Bed Bath & Beyond. If I want to restrict the flow, I take some pliers and pinch the spout. I can’t wait to try this recipe!

  13. I’ll be trying this very soon. If not tonight, then definitely this weekend.

    I’ll probably opt for the garlic powder over the fresh garlic, tho. In a vinaigrette, I find raw garlic a bit to overpowering.

    Thanks for sharing!

    • I agree with you on the garlic point, but I have never found it too overpowering in this recipe. My kids love it too and one of them is very much an “I don’t like anything spicy” type. Hope you like it!

  14. This looks awesome! Will definitely have to try this.

  15. That dressing looks delicious – and I love the idea of using it on beans/grains, as opposed to just on leafy greens! Thanks for the inspiration!

    A dressing recipe that I’ve been making (again and again – my husband loves this one) is this asian-inspired one (loads of fresh garlic and ginger – yumm!)

  16. This looks fantastic! I just got a beautiful head of butter lettuce from my CSA and I think I have all of the ingredients on hand! We love homemade ranch dressing (recipe from Heavenly Homemakers) around here, except I add a little dried dill to mine!

    • Hope you like it – I’ll have to try the Ranch Dressing. I was working on my own here since one of us has a severe milk allergy….but my plans got sidelined when I misplaced my notes on the recipe ingredients. 🙁

  17. Check e-bay for good seasons bottles – they even have vintage ones, and they are only a few dollars!

  18. Yes, I have that same salad dressing bottle with the white plastic lid with the pouring spout. It came with the Good Seasons salad dressing packet mix.It’s great! You just add all of the ingredients to the bottle shake and pour and store what you don’t use.

  19. I have Lorna Sass’s Pressure Perfect cookbook and really like it. This salad dressing sounds great, and I bet it is good on many things. Thanks for submitting it for this month’s salad challenge.

    I like the Eva Solo dressing shaker but was taken aback at the price. I use one of the bottles that came with the packets of salad dressing mix from the grocery store. It’s nicer than a canning jar and has a white plastic lid with a pouring spout. It’s not as classy looking as the Eva Solo one though.

  20. The dressing sounds terrific, but with Candida issues i completely avoid vinegar. I wish there was a safe vinegar to consume. More than a few times when i’ve mistakenly ate vinegar in a salad dressing and became so unbelievably tired and discombobulated. The best salad dressing i’ve found without vinegar is olive oil and lemon with minced garlic.

    • I find that I seem to be OK with apple cider vinegar (I use Bragg’s organic), but some people are not. You can substitute more lemon juice for the vinegar. It still is quite good that way. I make that substitution all the time.