| 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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