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Print this Recipe    Spinach Salad

SALATET SABANEKH (Egyptian Spinach Salad)

1 kg spinach
1 onion, grated
2 tablespoons lemon juice
1 tablespoon oil
salt

Chop spinach leaves and stems coarsely. Sprinkle with salt and rub.
The spinach will lose some of its juice.

Rinse and pat dry. Place over slow fire to wilt. Drain and spread
to cool. Add onion, lemon juice, oil and salt and mix thoroughly.

Serves 4 - 6.

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