Spinach Salad with Moroccan Lemon
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
spinach
|
|
| 355 | ml |
parsley leaves
finely chopped |
|
| 237 | ml |
cilantro
coarsely |
|
| 237 | ml |
celery leaves
|
* |
| 3 | each |
garlic cloves
minced or pressed |
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
chili powder
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
moroccan lemon quarters
finely chopped |
* |
| 3E+1 | ml |
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.
