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Substitute crushed cashews or walnuts for the sunflower nuts in this recipe.
If you prefer, use baby spinach in place of mature spinach for a lighter taste and more tender salad.
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| Moroccan Spinach Salad |
Ingredients
(6 servings - 135 calories per serving)
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| 1/4 cup |
olive oil |
| 2 tbsp |
lemon juice |
| 1 tbsp |
fresh parsley (chopped) |
| 1 tsp |
sugar |
| 1/4 tsp |
salt |
| 1/2 tsp |
pepper |
| 2 |
green onions (sliced) |
| 1 lb |
spinach (torn into bite-sized pieces) |
| 2 tbsp |
sunflower nuts |
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- In cruet or mixing bowl with tightly-fitted lid, combine oil with lemon juice, parsley, sugar, salt, pepper, and green onions.
- Place spinach leaves in large mixing bowl.
- Pour oil mixture over spinach.
- Toss to coat.
- Sprinkle sunflower nuts over mixture.
- Toss lightly.
- Refrigerate for 1/2 hour.
- Serve cold.
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