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Spinach Salad with Moroccan Lemon Recipe

	Category	Salad Recipes
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Ingredients And Procedures

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,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.

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<h1>Spinach Salad with Moroccan Lemon</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Spinach <P>1 1/2 c Finely chopped parsley <P>1 c Coarsely chopped cilantro <P>1 c Chopped celery leaves <P>3 Garlic cloves,minced/pressed <P>1/2 ts Paprika <P>1/4 ts Chili powder <P>1 tb Olive oil <P>2 Moroccan lemon quarters* <P>2 tb Lemon juice <P>6 Cherry tomatoes,stemmed,half <P>* - 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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