Bauman College Programs

Author Topic: Warm Moroccan Spinach Salad  (Read 2593 times)

Offline ChristinaT

  • Alumni
  • ***
  • Posts: 6
Warm Moroccan Spinach Salad
« on: October 13, 2009, 09:19:44 PM »
This was our Improv salad we created in our natural chef class. Popeye said it best, "I am strong to the finish cause I eat's me spinach."  :D

Warm Moroccan Spinach Salad
By Christy and Josh Taves
Serving: 8

2 pounds spinach, washed and dried
2 cups arugula, washed and dried
1 large red bell pepper, chopped
2 medium carrots, shredded
2 T grapeseed oil
3 T olive oil
3 T currants
3 garlic cloves, minced
2 shallots, minced (or 1 medium onion)
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp turmeric
1/8 tsp cayenne
1T lemon juice
2T balsamic vinegar
1/2 cup cashews (raw or toasted)
2 tsp sea salt
1/2 tsp freshly ground pepper

1.   Add grapeseed oil to medium sauté pan on medium-high heat.
2.   Add shallots and currants and sauté for 3 to 5 minutes until soft.
3.   Add garlic and spices sauté until spices are fragrant around 2 minutes.
4.   Add balsamic to deglaze the pan, add slowly.
5.   Add lemon juice and reduce heat to a low simmer.
6.   Place spinach into a large bowl.
7.   Add the dressing over the top and toss.
8.   Add arugula, carrots, bell pepper, and cashews as a garnish.
9.   Add salt and pepper to taste.

Optional: Coat the cashew lightly with olive oil, sea salt, and cinnamon. Toast on 350 for 10 minutes. This added a beautiful crunch to the salad.  Enjoy!