| 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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