*  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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