Moroccan Spinach Salad With Preserved Lemon And Olives Recipes
MOROCCAN CARROT AND SPINACH SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
- In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
- In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.
MOROCCAN SPINACH
Steps:
- Preparation: Wash the spinach leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the spinach, place the leaves in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender. Squeeze out any excess liquid from the steamed leaves, and transfer the spinach to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.
MOROCCAN SPINACH SALAD WITH PRESERVED LEMON AND OLIVES
Steps:
- Wash the spinach leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the spinach, place the leaves in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender. Squeeze out any excess liquid from the steamed leaves, and transfer the spinach to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
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- Heat a pan and put in some olive oil. Add the garlic and almost immediately the spinach as well. Heat the spinach while stir frying it and adding the lemon zest and the olives.Bring to taste with salt and pepper. If there is still moist coming out of the spinach, keep on stir frying until evaporated.
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