Preventions Spinach-Yogurt Salad

Preventions Spinach-Yogurt Salad Ingredients

1 lb Spinach	1 c Plain nonfat yogurt; or more
1/4 c Onion; minced	2 ts Dried mint flakes;
1 tb Extra virgin olive oil	1 tb Chopped walnuts; toasted
2 Cloves minced garlic	1 ds Cayenne pepper

Instructions for Preventions Spinach-Yogurt Salad

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] Posted to MC-Recipe Digest V1 #216 Date: Sat, 24 Aug 1996 11:52:49 -0700 (PDT) From: PatH

Main Ingredient: YogurtCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cayenne	Extra Virgin Olive Oil	Garlic	Mint
Onion	Spinach	Walnut	Yogurt

Salads Garlic Olive oil Onion Spinach Yogurt Lunch

for flavor and categorization

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