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Spinach, Olive & Preserved Lemon Salad

Yield:  4 to 6 servings


2 lb fresh baby spinach, washed and any large stems removed

2 tbsp Mustapha's Extra Virgin Olive Oil

3 cloves garlic, peeled & crushed

1 tsp Moroccan poivron rouge

½ tsp Mustapha's Sea Salt

½ tsp freshly crushed black pepper

8 to 10 red olives, crushed & pitted

1 Mustapha's Preserved Lemon, rinsed, pulp removed, and diced



Steam the spinach for 3 to 4 minutes.


In a saucepan on medium heat, place the oil and garlic, and cook until the garlic begins to turn color.


Add the spinach, paprika, salt and pepper, and cook for about 3 minutes.


Add the olives and preserved lemon and cook for another 4 to 5 minutes. Serve warm or cold.