Don't miss another issue…      Subscribe

Spinach Salad with Moroccan Lemon

 

23

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 pounds spinach
1 ½ cups parsley leaves
finely chopped
1 cup cilantro
coarsely
1 cup celery leaves
*
3 each garlic cloves
minced or pressed
½ teaspoon paprika
¼ teaspoon chili powder
*
1 tablespoon olive oil
2 each moroccan lemon quarters
finely chopped
*
2 tablespoons lemon juice
6 each cherry tomatoes
stemmed, half

Directions

Trim off spinach roots and remove bruised and yellowed leaves; discard.

Rinse spinach well, drain, and coarsely chop.

In a 5 to 6 quart pan, combine spinach, parsley, cilantro, and celery leaves.

Stir over high heat just until greens are wilted, 3 to 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 ¼ cup, 3 to 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 453g (16.0 oz)
Amount per Serving
Calories 13231% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 33%
Sugars g
Protein 19g
Vitamin A 499% Vitamin C 205%
Calcium 29% Iron 46%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed