Best Moroccan Spinach Salad With Preserved Lemon And Olives Recipes

Moroccan Carrot and Spinach Salad image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoons kosher for Passover olive oil, plus 1 tablespoon, plus 1 tablespoon
5 cups carrots, sliced on the bias, about 8 large carrots
2 tablespoons plus 1 teaspoon sugar
1/2 cup plus 1 tablespoon lemon juice
1/2 teaspoon kosher salt
3 cups fresh spinach, cleaned
1/2 teaspoon ground cumin
1 teaspoon chopped garlic
2 tablespoons orange juice

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.

Wilted Spinach Salad image

Provided by Martha Stewart

Number Of Ingredients 12

1 red onion, sliced into 1/4-inch rings
2 to 3 slices whole-grain bread, cubed
1/2 pound beets (about 2 small beets)
4 tablespoons extra-virgin olive oil
1 small shallot, minced
1 tablespoon honey mustard
1/4 cup red-wine vinegar
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 ounces spinach, well washed, stems removed
4 ounces button mushrooms, stems trimmed, sliced

Steps:

Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.
Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside.
While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat.
Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.

Nutrition Facts : Calories 193 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 361 g