| 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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