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CATEGORY CUISINE TAG YIELD
Grains Salad 4 Servings

INGREDIENTS

1 lb Spinach
1/4 c Onion; minced
1 tb Extra virgin olive oil
2 Cloves minced garlic
1 c Plain nonfat yogurt; or more
2 ts Dried mint flakes; pulverized
1 tb Chopped walnuts; toasted
1 ds Cayenne pepper

INSTRUCTIONS

PREPARATION: 1. Select fresh, baby spinach. Remove stems. Wash and rinse.
Chop coarsely. Set aside.
2. In a large, no-stick saute pan over low heat, sweat the onion in the
oil until translucent, about 3 mins. Add chopped spinach and cook until all
water has evaporated (about 2 minutes).  Add minced garlic at the end to
avoid burning.
3. Remove from heat. Place in a medium bowl to cool. When cool, mix with
yogurt and spinkle with mint, walnuts and cayenne. ------These salads have
many possible VARIATIONS.
- A tasty choice might include some smoky, roasted eggplant and a whole
cup of chopped parsley added to a cup of yogurt.
- or 1 c. grated tender Middle Eastern cucumber (leave the skin on!), 1
tbsp. minced red onion (soak in lemon juice for 1 minute), 2 tbsp.
currants, etc.
- or include fennel bulb with the greens - or spice it up with a pinch of
cumin. ------[mcRecipe/patH.24Au96]
Posted to MC-Recipe Digest V1 #216
Date: Sat, 24 Aug 1996 11:52:49 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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