| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh spinach |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Olive oil |
|
|
Salt |
| 1 |
|
Clove garlic |
| 1 |
c |
Plain yogurt |
|
|
Fresh mint; parsley or chives |
|
|
Pepper |
|
|
Chick peas if desired |
INSTRUCTIONS
CHICK PEAS CAN BE ADDED FOR PROTIEN. IT TASTES GOOD WITH OR WITHOUT THEM!
Wash the spinach well and either steam it or cook it in just the water
clinging to it. Drain thoroughly and leave to cool. Chop the cooled spinach
and put it into a bowl with the lemon juice, olive oil, and some salt and
pepper, tossing it gently so that the oil and lemon juice are well
distributed. Peel and crush the garlic and then mix it with the yogurt. Put
the spinach salad onto a flat plate and spoon some of the yogurt mixture on
top; garnish with chopped green herbs. Serve the rest of the yogurt
separately. Serves 4.
Posted to recipelu-digest Volume 01 Number 436 by LMAYONE <LMAYONE@aol.com>
on Jan 2, 1998
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