| 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
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, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”