| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Tender young spinach leaves |
| 1/2 | c | Chopped toasted walnuts |
| Yogurt dressing |
INSTRUCTIONS
1998 Remove stems from spinach; rinse, drain and chill. Tear leaves into bite-size pieces. Just before serving, add walnuts and Yogurt Dressing. Toss well. Serve at once. Makes 4 servings. YOGURT DRESSING: Combine 1/2 cup plain yogurt, 3 tablespoons red wine vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 3/4 teaspoons salt. 1/2 teaspoon onion powder, 1/2 teaspoon mint flakes, crumbled, 1/4 teaspoon basil, crumbled, and 1/8 teaspoon paprika. Stir together until well blended. Makes 7/8 cup dressing. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8,
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