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Spinach Salad With Moroccan Lemon

4 Servings
2 lb spinach
1 1/2 c finely parsley,Chopped
1 c coarsely cilantro,Chopped
1 c celery leaves,Chopped
3 garlic cloves,minced/pressed
1/2 t paprika
1/4 t chili powder
1 T olive oil
2 moroccan lemon quarters*
2 T lemon juice
6 cherry tomatoes,stemmed,half
* - finely chopped

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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