Spinach Salad With Moroccan Lemon Recipe

Ingredients:

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 finely chopped
2 tb Lemon juice
6 Cherry tomatoes,stemmed,half

Directions:

1.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.

2.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.

3.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.