Prevention's Spinach-Yogurt Salad Recipe - Cooking Index
Prevention's Spinach-Yogurt Salad Recipe - Cooking Index
| 1 lb | 454g / 16oz | Spinach |
| 1/4 cup | 15g / 0.5oz | Onion - minced |
| 1 tablespoon | 15ml | Extra virgin olive oil |
| 2 | Garlic - minced | |
| 1 cup | 237ml | Plain nonfat yogurt - or more |
| 2 teaspoons | 10ml | Dried mint flakes - pulverized |
| 1 tablespoon | 15ml | Chopped walnuts - toasted |
| 1 | Cayenne pepper |
PREPARATION: 1. Select fresh, baby spinach. Remove stems. Wash and rinse. Chop coarsely. Set aside.
In a large, no-stick saute pan over low heat, sweat the onion in the oil until translucent, about 3 minutes
Add chopped spinach and cook until all water has evaporated (about 2 minutes).
Add garlic -- minced at the end to avoid burning.
Remove from heat. Place in a medium bowl to cool.
When cool, mix with yogurt and sprinkle 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 cup grated tender Middle Eastern cucumber (leave the skin on!), 1 tbs minced red onion (soak in lemon juice for 1 minute), 2 tbs currants, etc. or include fennel bulb with the greens or spice it up with a pinch of cumin.
Source:
"Middle Eastern Light" September 1996
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