<-----googlescript--->

Prevention's Spinach-Yogurt Salad



  • Prep Time: N/A
  • Cooking Time: N/A

Prevention's Spinach-Yogurt Salad

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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]

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

Serves:

4 Servings

Flag as inappropriate