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CATEGORY CUISINE TAG YIELD
Grains Salad 4 Servings

INGREDIENTS

1 lb Spinach
1/4 c Onion, minced
1 T Extra virgin olive oil
2 Cloves minced garlic
1 c Plain nonfat yogurt, or more
2 t Dried mint flakes
pulverized
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 366.7mg
Potassium: 387.3mg
Carbohydrates: 7.6g
Fiber: 4.7g
Sugar: 1.1g
Protein: 5.1g


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