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- 1. Wash spinach thoroughly, remove stems and place wet leaves in medium size bowl. Peel shallots and chop enough to measure 2 tablespoons.
- 2. Squeeze 1/4 cup lemon juice, 3 to 4 tablespoons orange juice and 1 tablespoon lime juice. In small bowl, combine juices and remove pits.
- 3. In large skillet heat butter over medium high heat until foamy. Add shallots and toss lightly with wooden spatula for 1 minute, removing skillet from heat to keep shallots from burning if necessary.