Spinach Salad with Moroccan Lemon

• 2 pounds spinach
• 1 1/2 cups parsley leaves finely chopped
• 1 cup cilantro coarsely
• 1 cup celery leaves
• 3 each garlic cloves minced or pressed
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• 2 each moroccan lemon quarters finely chopped
• 2 tablespoons lemon juice
• 6 each cherry tomatoes stemmed, half

1. Trim off spinach roots and remove bruised and yellowed leaves; discard.
2. Rinse spinach well, drain, and coarsely chop.
3. In a 5 to 6 quart pan, combine spinach, parsley, cilantro, and celery leaves.
4. Stir over high heat just until greens are wilted, 3 to 5 minutes.
5. Pour vegetables into a colander set over a bowl.
6. Press spinach mixture to remove liquid; place vegetables in a serving bowl.
7. (If made ahead, cover and chill up to a day.)
8. Return drained spinach liquid to pan; add garlic, paprika, and chili powder.
9. Boil, uncovered, over high heat until reduced to about 1/4 cup, 3 to 5 minutes.
10. Add oil, preserved lemon, and lemon juice.
11. (If made ahead, cover and chill up to a day.)
12. Top greens with tomatoes and pour dressing over the vegetables.

spinach, parsley, cilantro coarsely, celery, garlic, paprika, chili powder, olive oil, lemon quarters, lemon juice, tomatoes

Taken from recipeland.com/recipe/v/spinach-salad-moroccan-lemon-37596 (may not work)