Title: Spinach Salad with Moroccan Lemon
Categories: Moroccan, Vegetables
Yield: 4 Servings

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
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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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini