Try this Chilled Moorish Spinach and Almond Salad recipe, or contribute your own.Suggest a better description
1. Heat the olive oil in a medium skillet. Add the cumin, cinnamon, allspice, nutmeg and cloves and cook over low heat, stirring, until fragrant, 30 seconds. Scrape the spice oil into a medium bowl and let cool. Whisk in the vinegar, lemon juice and honey. Add the shallots and currants. Season the dressing with salt and pepper. Wipe out the skillet.
2. Heat the vegetable oil in the skillet. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Drain on paper towels and let cool.
3. Prepare an ice water bath. In a large pot of boiling salted water, blanch the spinach for 10 seconds or microwave till wilted (easier) Drain and cool in the ice water bath. Drain again and squeeze dry. Gently separate the spinach leaves and add them to the dressing. Add the almonds and toss.
The salad can be refrigerated overnight. Add the almonds just before serving.
Great with Chicken with Figs or Chicken Marbella for company
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 333 (90%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 50.3mg||2 %|
|Potassium 468.7mg||12 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.4g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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