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Spinach Salad With Moroccan Lemon moroccan, vegetables 2 lb spinach 1 1/2 cup finely chopped parsley 1 cup coarsely chopped cilantro 1 cup chopped celery leaves 3 garlic cloves,minced/pressed 1/2 teaspoon paprika 1/4 teaspoon chili powder 1 tablespoon olive oil 2 moroccan lemon quarters* 2 tablespoon lemon juice 6 cherry tomatoes,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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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