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Salatet Sabanekh (Spinach Salad) - Samia Abdennour



1 Kg spinach
1 onion,grated
2 T lemon juice
1 T oil
salt


Chop spinach leaves and stems coarsely. Sprinkle with salt and rub. The spinach will lose some of its juice.
Rinse and pat dry. Place over slow fire to wilt. Drain and spread to cool. Add onion, lemon juice, oil and salt and mix thoroughly.
Serves 4 - 6.













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