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Spinach Salad with Moroccan Lemon

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking15 minutes
Ready In30 minutes
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Ingredients

2 pounds spinach
1 1/2 cups parsley leaves finely chopped
1 cup cilantro coarsely
1 cup celery leaves
3 each garlic cloves minced or pressed
1/2 teaspoon paprika
1/4 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 5-6 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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