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 bought a good seasons salad dressing bottle and tossed the dry packets.very cost effective and easy to fill.

  2. Jennifer Anderson says:

    I don’t see the recipe. The pictures are there but no ingredient list or instructions. Am I missing something? I wanted to make the Moroccan Carrots and followed the link to this recipe.

    • I’m so sorry – not sure what happened. We saw that error last night and thought we’d fixed it but the recipe was gone again. It’s back now. Let me know if there’s a problem. Thanks for letting me know and I hope you enjoy it!

  3. I’m way behind the curve, but if you haven’t found the salad dressing bottle you love yet, check out the Container Store – even better if you have one nearby, but it’s a dangerous place 🙂

    • LOVE this – I read all comments so you aren’t behind the curve at all!!!! 🙂 So happy you did this. There isn’t one near I don’t think, but there used to be and I agree — dangerous.

  4. Do you put this ON the Kima curry or simply on a salad WITH the curry??

  5. Dr. Deborah @ says:

    Can I recommend that you switch lemon juice brands? Nothing against that brand in particular, but I suggest buying one in a glass bottle. All plastic food containers are potentially troublesome with leaching toxic chemicals (especially hormone disruptors) into the food they contain. While people often know not to heat in plastic, many people aren’t aware that acidic foods (e.g. tomatoes, lemons) also cause those chemicals to leach into the food.

    Many blessings
    Dr. Deborah Epstein, ND (

  6. I use an old washed liquor bottle with some pretty etched glass type decals and a stainless steel pour spout. I also use one for my dish soap.

  7. We made the Pakistani Curry and it linked to this recipe so I made it too– great! And for the container– I agree, the Good Seasons cruet is great and cheap! I’d suggest checking your Goodwill or Salvation army for it. They almost always have them and they are only $1 usually! I love them and keep a few on hand for salad dressings as they pour really well. 🙂