Spinach And Egg Salad With Yogurt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 4 | Servings | |
INGREDIENTS
| 4 | c | Spinach leaves |
| 6 | Scallions, finely chopped | |
| including 2" of tops | ||
| 1 | c | Plain yogurt |
| 1/2 | c | Olive oil |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 4 | Hard cooked eggs, chopped | |
| 12 | Black olives |
INSTRUCTIONS
1998 Wash the spinach thoroughly. Drain. Dry with paper towels. Shred and combine with the scallions in a salad bowl. Beat the yogurt, olive oil, and salt and pepper with a fork until well blended. Add the eggs. Pour the mixture over the spinach. Mix gently but thoroughly, taking care not to mash the eggs. Taste for seasoning. Garnish with the olives. Serve chilled. Serves 4. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 314
Total Fat: 35.5g
Cholesterol: 215.8mg
Sodium: 312.2mg
Potassium: 240.6mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 5.1g
Protein: 10.6g