Preserved Lemon Vinaigrette Spinach Salad


2 tablespoons chopped red onion

2 quarters preserved lemon

1/4 cup evoo

2 tablespoons white balsamic vinegar or white wine vinegar

1 teaspoon agave nectar or honey

1 clove garlic

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon dried mint leaves or 1/4 cup fresh mint

black pepper to taste

fresh baby spinach leaves

garbanzo beans

cooked quinoa


Combine all ingredients in small bowl of Magic Bullet or in blender. Blend till smooth. May add plain or Greek yogurt, or a tablespoon of water to thin to desired consistency.

Serve on fresh spinach salad.

Or make a main dish composed salad with:

fresh baby spinach leaves

garbanzos or chopped roasted chicken

cooked quinoa
Drizzle with dressing.