Spinach salad with moroccan lemon
Yield: 4 Servings
Ingredients:
- 2 lb Spinach
- 1 1/2 c Finely chopped parsley
- 1 c Coarsely chopped cilantro
- 1 c Chopped celery leaves
- 3 Garlic cloves minced/pressed
- 1/2 ts Paprika
- 1/4 ts Chili powder
- 1 tb Olive oil
- 2 Moroccan lemon quarters*
- 2 tb Lemon juice
- 6 Cherry tomatoes
Instructions:
stemmed half * - finely chopped ======================================================= ================== Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well drain and coarsely chop. In a 5-6 quart pan combine spinach parsley cilantro and celery leaves. Stir over high heat just until greens are wilted 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead cover and chill up to a day.) Return drained spinach liquid to pan; add garlic paprika and chili powder. Boil uncovered over high heat until reduced to about 1/4 cup 3-5 minutes. Add oil preserved lemon and lemon juice. (If made ahead cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables.
