Prevention's Spinach-Yogurt Salad

* Exported from MasterCook *

Prevention's Spinach-Yogurt Salad

Recipe By : "Middle Eastern Light" September 1996
Serving Size : 4 Preparation Time :0:20
Categories : Persia Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach
1/4 cup onion -- minced
1 tablespoon extra virgin olive oil
2 cloves minced garlic
1 cup plain nonfat yogurt -- or more
2 teaspoons dried mint flakes -- pulverized
1 tablespoon chopped walnuts -- toasted
1 dash cayenne pepper

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]


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